Chicken Soup is one of our favorites. I rarely follow a recipe when making any kind of soup, yet I do have some basics for the various meats I use. Most of the time when I think of Chicken soup I want something light and not overly heavy. Chicken and cabbage soup is one of the “lighter soups” and very GAP/SCD approved.
I prefer to cook my chicken on the stove top instead of the crock pot, although I once had a young man tell me that it is best cooked in a crock pot. So whatever your preference will be best for you.
Today I started with a big roasting bird and stuffed him in the new dutch oven my mother gave me for Christmas, filled up the pot with as much water as it would hold and sprinkled the said bird with salt, pepper, paprika, added some home dried lemon thyme, oregano, a hand full of mixed basils and set the bird on to simmer for several hours. Simmer might not be the right word, I basically got it good and hot (boiling) and then turn it down on to my lowest setting (warm). I find this gives the soup a cleaner less heavy flavor.
By late afternoon, I got around to finishing it up. At first, I wasn’t sure what I was going to do with the chicken and stock…but I needed to make sauerkraut and as I got to chopping up cabbage for kraut I decided that chicken and cabbage soup was just what we wanted for dinner.
I used 3/4 of a head of finely chopped cabbage, two good stalks of finely chopped celery, one medium-sized onion finely chopped, two or three small carrots for color. And of course some of the deboned chicken. And last but not least some freshly chopped parsley before serving.
This basic recipe is also extremely variable. I have made it at other times with tomatoes. One can add green beans or peas for extra color and texture. Or if you wanted a cream soup, you could blend up the veggies and add a dash of nutmeg. The possibilities are endless. So the next time you make chicken broth, let your creativity flow.