Best 3 Chicken Rice And Cabbage Soup Recipes

Chicken rice and cabbage soup is a comforting and flavorful dish that is perfect for a cold winter day. The combination of tender chicken, fluffy rice, and crisp cabbage creates a hearty and satisfying meal that is sure to please the whole family. This classic soup is easy to make and can be tailored to your own taste preferences. Whether you prefer a simple broth-based soup or a more robust stew, there is a recipe out there that is perfect for you. With just a few simple ingredients and a little bit of time, you can create a delicious and wholesome chicken rice and cabbage soup that will warm you from the inside out.

Here are our top 3 tried and tested recipes!

CHICKEN SOUP WITH CABBAGE

Chicken Soup with Cabbage image

This soup will cure what ails you. Even if it's just hunger. Healthy, low carb, and great for a rainy day. I've been making this recipe for 30 years, and I think this is about as good as it gets. Enjoy with freshly baked biscuits.

Provided by Sandra Holding

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h40m

Yield 10

Number Of Ingredients 15

Ingredients

6 quarts water, divided
1 whole chicken, giblets removed
5 carrots, chopped
2 cups chopped cabbage
4 stalks celery, chopped
1 medium onion, chopped
¼ cup white wine
2 tablespoons chicken bouillon granules
2 tablespoons dried dill weed
1 tablespoon butter, or to taste
2 cloves minced garlic
1 tablespoon dried parsley
1 tablespoon ground thyme
2 teaspoons ground white pepper
2 bay leaves

Steps:

Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken is coming apart, about 45 minutes. Remove from heat; remove chicken from pot and transfer to a platter. Put a lid on the pot and cover the chicken with plastic wrap. Refrigerate both until chicken is safe to handle, about 40 minutes.
Tear meat off the chicken bones. Skim excess fat off the top of the cooled broth. Add the last 2 quarts water, chicken meat, carrots, cabbage, celery, onion, wine, bouillon, dill, butter, garlic, parsley, thyme, white pepper, and bay leaves. Cook over medium heat until vegetables have softened, about 30 minutes.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 7.1 g, Cholesterol 51.5 mg, Fat 26.8 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 333.1 mg, Sugar 3 g

CABBAGE AND RICE SOUP

Cabbage and Rice Soup image

Make and share this Cabbage and Rice Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Long Grain Rice

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons minced garlic
8 cups low-fat chicken broth
1 cup long-grain white rice, uncooked
1 1/2 lbs cabbage, shredded
salt, to taste
pepper, to taste

Steps:

Add garlic, 2 cups chicken broth, and rice to a large soup pot; bring to a boil.
Lower heat to a simmer; cook, covered, for 20 minutes.
Process rice mixture and 4 cups broth in a blender; return to the soup pot.
Add remaining 2 cups broth and cabbage.
Bring to a simmer; simmer for 15 minutes; season to taste with salt and pepper.

CHICKEN SOUP WITH CHARRED CABBAGE

Chicken Soup with Charred Cabbage image

Simmering a rotisserie bird in water with a handful of aromatics beats boxed chicken stock any day. Plus, the mushroom stems are basically free flavor; add a handful to any pot of simmering stock for an umami boost.

Provided by Anna Stockwell

Categories Bon Appétit Fall Dinner Soup/Stew #WasteLess Chicken Mushroom Cabbage Quick & Easy Garlic

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cooked chicken carcass (from a store-bought rotisserie or homemade roast chicken), plus 1 1/2 cups shredded skinless roast chicken meat
8 oz. shiitake mushrooms, stems reserved, caps torn in half
6 garlic cloves, crushed
1 tsp. kosher salt, plus more
2 Tbsp. extra-virgin olive oil
1 medium head of green cabbage (about 1 lb.), cored, sliced into 1/2"-thick ribbons
Freshly ground black pepper
Chili oil (for serving; optional)

Steps:

Bring chicken carcass, shiitake stems, garlic, 1 tsp. salt, and 8 cups water to a boil in a large pot, skimming foam from surface as needed. Cover pot and reduce heat to medium. Simmer 15 minutes. Strain broth through a fine-mesh sieve into a large bowl. Rinse out pot, then pour broth back in.
Meanwhile, heat oil in a large skillet over medium-high. Cook mushroom caps, stirring occasionally, until golden brown and softened, 7-9 minutes. Transfer mushrooms to a plate; season with salt.
Add cabbage to same skillet, press into an even layer, and cook, undisturbed, 2 minutes; season with salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred and tender in some spots and still crisp in others, about 2 minutes.
Add mushrooms, cabbage, and shredded chicken to broth and cook over medium heat just until chicken is warmed through, about 3 minutes. Season soup with salt and pepper. Divide among bowls and drizzle with chili oil if desired.

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and chicken will give your soup the best flavor. If you can, buy organic ingredients to avoid pesticides and herbicides.
Don't overcook the chicken: Chicken is a lean protein that can easily dry out. Be careful not to overcook it, or it will become tough and chewy.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or vinegar to brighten the flavors.
Let the soup simmer for a while: Simmering the soup for a while will help the flavors to meld together and develop. The longer you simmer it, the better it will taste.
Serve the soup hot: Chicken rice and cabbage soup is best served hot. You can garnish it with chopped parsley, cilantro, or green onions.

Conclusion:

Chicken rice and cabbage soup is a delicious and healthy meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a pot of soup that your whole family will love.