This tried-and-true recipe for low-carb chicken soup with cabbage and carrots offers the cure for winter evenings: comfort in a warm bowl.
2 people made this
5.5L water, divided
1 whole chicken, giblets removed
5 carrots, chopped
2 cups chopped cabbage
4 stalks celery, chopped
1 medium onion, chopped
1/4 cup (optional) white wine
2 tablespoons chicken bouillon granules
2 tablespoons dried dill weed
1 tablespoon (optional) butter, or to taste
2 cloves minced garlic
1 tablespoon dried parsley
1 tablespoon ground thyme
2 teaspoons ground white pepper
2 bay leaves
Directions Preparation:40min › Cook:1hour20min › Extra time:40min › Ready in:2hours40min
Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken is coming apart, about 45 minutes. Remove from heat; remove chicken from pot and transfer to a platter. Put a lid on the pot and cover the chicken with plastic wrap. Refrigerate both until chicken is safe to handle, about 40 minutes.
Tear meat off the chicken bones. Skim excess fat off the top of the cooled broth. Add the last 2 quarts water, chicken meat, carrots, cabbage, celery, onion, wine, bouillon, dill, butter, garlic, parsley, thyme, white pepper, and bay leaves. Cook over medium heat until vegetables have softened, about 30 minutes.
To make this recipe faster, use a cooked rotisserie chicken from your grocery store.