Watch the video:
This is a delicious and nutritious Chicken Cabbage Soup cooked on low heat to perfection with so much flavor!
| 3 chicken thighs |
| 2 medium potato(es) |
| 3 carrot(s) |
| 1 onion(s) |
| 1 cabbage |
| 2 cloves garlic |
| 6 tablespoons millet |
| 4 tablespoons tomato sauce |
| to taste salt |
| 1 teaspoon red paprika |
| 2 tablespoons olive oil |
| 4 pints water |
| 2 ounces sour cream |
This is a delicious and nutritious Chicken Cabbage Soup recipe cooked on low heat to perfection with so much flavor!
This hearty soup warms your soul and will provide you with so much comfort. It features sweet carrots, onion, garlic, cabbage, and millet. Have you ever tried chicken cabbage soup with millet? – If not, you definitely need to try it.
The best season to make this chicken cabbage soup is… now 🙂 If you are craving a bowl of rich soup, you are at the right place.
I always make it whenever I need it. But, of course, fall and winter shine are the best seasons to make this chicken cabbage soup.
The root vegetables become ready and have so much flavor. Yum!
Here is a quick idea of Chicken Dumplings Soup, in case you like dumplings:
I recommend buying all your ingredients at your local farmer’s market or a specialty grocery store.
It is best to buy free-range chicken. It is also a healthier option for sure. You can choose boneless, skinless chicken thighs from the meat section. Personally, I love to have things with skin and bones, it gives more flavor and richness to the soup.
Sure! You can make substitutions based on your preferences or dietary restrictions.
Instead of chicken, you can use turkey, or mushrooms for a vegetarian version.
If I make a vegetarian soup, I like to use fresh and dry porcini mushrooms and chanterelle mushrooms. The lasts taste so good when you fry them.
You can also use different vegetables such as bell peppers and sweet potatoes.
Of course, Chicken Cabbage Soup can be the main course of a well-rounded menu. If you’re planning a dinner, consider pairing it with:
Choosing the right beverages to complement your meal is essential. Here are some drink options that pair wonderfully with Chicken Cabbage Soup:
You can store the leftovers of this chicken cabbage soup up to 3 days. Guess what, it will taste even better then!
1. Gather Ingredients10 min Gather all ingredients on a table. Peel all vegetables. |
2. Fry chicken5 min Grab a big pot and place on the stove on medium heat, add 1 tablespoon of olive oil. Wash and dry chicken thighs with paper towel. Add chicken thighs to a pot. Fry chicken for 2 minutes from both sides. |
3. Add potato and water5 min Add thingy chopped potatoes to a pot with chicken and fry for 3 minutes. Then add 4 pints of water. |
4. Prepare carrots and onion7 min Chop onion and grate carrots. Grab a pan, add 1 tablespoon of olive oil. Heat olive oil and add chopped onion, grated carrots and spices, and fry for 2-3 minutes on low heat. After, add tomato sauce (or tomato paste), mix all ingredients. Simmer it on low heat for 5 minutes. |
5. Cook soup20 min You will see the foam from chicken, carefully scoop up the foam with a ladle. After, add millet to the pot. Add braised vegetables to the pot, and mix. Continue cooking on low heat, stirring from time to time. |
6. Add cabbage and cook soup23 min While soup cooks, cut cabbage into pieces and process it in a food process like on a picture. Add 1.5 cup of chopped cabbage to a soup pot. And mix everything gently. Continue cooking soup on low heat. |
7. Serve1 min Serve soup in soup bowls with sour cream on top. (Adding greens is optional). :-) |
4 comments Hide comments
sometimes I use Pablano peppers for a little bit of spice and sometimes I use V8 juice instead of tomato sauce
Mark, those are great additions. Thanks for sharing!
I’ve got to say that it’s one of the best soups that I have ever seen browsing online. I can’t wait to give it a go.
Thank you, I really appreciate it.