Chicken, Rice and Cabbage Soup

Molly53's Note:

A tasty soup from a cookbook called "Lean and Lovin' It". Cut down on the white pepper and cayenne for a less spicy soup.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• 6 cups low-fat chicken broth
• 2 medium onions , sliced
• ½ cup basmati rice (regular long grain white rice will also work)
• 1⁄3; head cabbage , coarsely chopped
• 2 slices lemons
• ½ lb cooked chicken , chopped (may also use cooked turkey)
• 3 tablespoons fresh parsley , chopped
• 1 teaspoon salt
• ½ teaspoon white pepper
• 1⁄8; cayenne pepper
• 1 tablespoon cornstarch , mixed with
• ¼ cup chicken broth

Directions:

1. In a medium saucepan over high heat, bring chicken broth to a boil.
2. Add onions and rice.
3. Reduce heat to low.
4. Simmer, covered, for 12 minutes.
5. Meanwhile bring a large pot of water to a boil.
6. Add cabbage and boil for 2 minutes.
7. Drain.
8. Add cabbage and lemon slices to the broth/rice.
9. Simmer for 5 minutes.
10. Add chicken, parsley, salt, white pepper and cayenne.
11. Simmer until the chicken is heated.
12. Stir in the cornstarch mixture.
13. Return soup to a simmer.
14. Serve hot.

Reviews

[Dizzyfreedom]

Delicious. I saute'd onion, one carrot, one large celery & 3 cloves of minced garlic in olive oil. Then added 8 cups of water and 2 chicken thighs because broth has sodium and we can't use it. I also added 1/4 cup of barley [instedad of rice] and 1/2 cup of yellow split peas because we need the fiber. Everything else we did as instructed and it was yummy! Thank you!

[Kim127]

What a great soup and low-fat! I used turkey breast and that's about the only change I made. I'll be making this again and again, and without guilt if I feel like seconds!!

[Merlot]

This soup really hit the spot on this cold/windy day. I made it exactly as written. Wonderful flavor that is sure to please everyone. Thanks for sharing, Molly53, I look forward to making it again.