Chicken and Cabbage Soup with Ginger
35 min6 bowls
A light, aromatic broth-based soup with tender chicken, cabbage, and root vegetables infused with ginger and herbs.
| prepPeel and finely chop ginger | |||||
| prepFinely chop garlic | |||||
| prepChop carrots and celery | |||||
| prepQuarter potatoes | |||||
| prepCut cabbage into bite-sized pieces | |||||
| prepCut chicken into pieces suitable for cooking | |||||
| 15 ml extra virgin olive oil | Sweat aromatics in oil, 3–5 min | Add vegetables, stock & spices; boil 5 min | Add chicken, simmer 8–10 min until cooked | Shred chicken, return to pot | Simmer 2–3 min, stir in vinegar & herbs |
| 6 cloves garlic, finely chopped | |||||
| 2.5 cm ginger, peeled and finely chopped | |||||
| 2 medium carrots, chopped | |||||
| 2 stalks celery, chopped | |||||
| 450 g baby yellow potatoes, quartered | |||||
| ½ medium head green cabbage, cut into bite-sized pieces | |||||
| 2 quarts / 1.9 liters chicken stock | |||||
| ¾ teaspoon dried rosemary | |||||
| ¼ teaspoon cumin | |||||
| kosher salt to taste | |||||
| black pepper to taste | |||||
| 450 g boneless, skinless chicken thighs | |||||
| 30 ml champagne vinegar | |||||
| fresh herbs like parsley, dill, or basil (optional) | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.