Cabbage and Tomato Chicken Soup

PanNan's Note:

This is posted for the World Tour 2005 RecipeZaar event. I won't have time to try it right away, but it looks wonderful. This kosher recipe is from The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens - this particular one was contributed by Lori Newberg, Buffalo Hadassah in New York. To make this South Beach friendly, skip step 1, and start with 6 cups fat free chicken broth for step 2; use 4 cups roasted (or rotisserie) chicken or turkey breast for step 3.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 4 lbs chicken
• 1/2 head cabbage, shredded
• 1 large onion, sliced
• 2 tomatoes, peeled and coarsely chopped
• 3 carrots, sliced
• 3 garlic cloves, minced
• 3 tablespoons fresh chives, chopped or 1 tablespoon dried chives
• 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
• salt
• pepper, freshly ground

Directions:

1. Cover chicken with water in a large pot. Cook 1 hour and remove chicken.
2. Meanwhile, prepare remaining ingredients, and add to pot after removing chicken, and cook for 1 hour.
3. Meanwhile, place chicken in baking dish and roast it in a 350 F oven for 30 minutes. After roasting, let chicken cool for 10 minutes before removing meat from the carcass and adding the meat to the soup pot.
4. Simmer until the meat is heated through, and serve.

Reviews

[Gingerbear]

This was very nice and light but too bland for us. I added bouillon to make it more flavorful. Other than that, it would have been very good.

[VickyJ]

This was a wonderful Monday night dinner. I only made half the recipe, since it was just the two of us. the only thing I did different was add a bit of diced celery. It was so tasty! Even though I only made half the recipe, there was enough leftover for us to have another delicious meal. I served this with a tossed salad and garlic bread. Thank you for the great meal! :)