Cabbage and Tomato Chicken Soup

Submitted by PanNan

"This recipe is from The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens."

 

• Ready In: 2hrs 30mins
• Ingredients: 10
• Serves: 6

ingredients

• 1814.36 g chicken
• 1 head cabbage, shredded
• 1 large onion, sliced
• 2 tomatoes, peeled and coarsely chopped
• 3 carrots, sliced
• 3 garlic cloves, minced
• 44.37 ml fresh chives, chopped or 14.79 ml dried chives
• 14.79 ml fresh basil, chopped or 4.92 ml 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! :)

 

[lauralie41]

I was looking for a quick and easy soup for my cold. When I found this I was skeptical about cabbage in chicken soup. No reason to worry about the cabbage! Nice flavors and comforting chicken soup. I did use chicken broth instead of water to cook chicken in. Thank you so much PanNan!