A delicious and aromatic version of chicken soup! This chicken and cabbage soup is made with many sweet potatoes, cabbage (or sorrel), diced chicken breast, and extra virgin olive oil.
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This incredibly hearty and warming fall soup recipe is sure to become a family favorite, made with tons of fresh ingredients!
This hearty fall soup recipe takes chicken soup to a new level of flavor. To add as much flavor as possible to this recipe, start with a simple Mirepoix soup base. Mirepoix is the French name for the aromatic base, in this case diced onions, celery, and carrots. You can also add minced garlic to this recipe. This mixture is sautéed over medium heat in Extra Virgin Olive Oil, adding incredible flavor to this recipe. When the mirepoix is ready, it is added to the mixture of chicken broth and water. If desired, you can use only chicken broth; Both homemade and store-bought chicken stock work well for this recipe.
Cooking chicken soup
- Next it’s chicken time! Chicken breast meat works very well in this hearty soup, but chicken thighs or even chicken drumsticks will work just as well. Fry the diced chicken in oil until well browned. The chicken does not need to be cooked to the end; it will finish cooking in the soup.
- Add the fried chicken to the soup along with the diced sweet potatoes.
- Season this soup with salt and black pepper, smoked paprika, and herbs de Provence—a blend of basil, thyme, rosemary, and lavender—for flavor. This herb blend is perfect for Chicken Kale Soup!
- Simmer the soup for about 15 minutes, or until the potatoes are tender.
- Add the chopped cabbage last – it should cook for about 1 minute, and then you can enjoy the soup. Serve with extra ground black pepper and a warm rustic baguette.
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Chicken soup with cabbage and potatoes
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Chicken cabbage soup
This easy chicken kale and potato soup recipe is made with chicken broth, kale, potatoes. Perfect for fall!
- Potatoes – 2 pcs.
- Olive oil – 2 tbsp. l.
- Onion – 1 pc.
- Carrot – 2 pcs.
- Celery – 2 sticks
- Chicken breast – 2 pcs.
- Salt and black pepper – to taste
- Chicken broth – 8 cups (1.89 l)
- Water – 6 glasses (1.5 liters)
- Smoked paprika – 1 tsp.
- Provencal herbs – 1 tbsp. l.
- Cabbage Kale – 1 bunch
First, peel the sweet potato, then cut it into cubes using a sharp knife. Place in a bowl and set aside.
Next, prepare the roast. Preheat a large skillet over medium heat and add a little, about 1 tablespoon, of extra virgin olive oil. Add diced onions, carrots, and celery to the hot pan. Simmer the mixture for 4–5 minutes until the onion becomes soft.
Meanwhile, pour the water and stock into a large soup pot.
When the roast is ready, add it to the pan.
In the same pan, add more olive oil if needed and add the diced chicken breasts. Generously salt the meat and fry for 6–7 minutes until the meat is browned. It does not need to be boiled until the end; it will finish cooking in the soup.
Add the chicken to the pan when it is well browned. Add chopped sweet potatoes, smoked paprika, Provencal herbs to the soup and mix.
Season the soup with salt and black pepper to your taste.
Cover the pot and bring to a boil. Cook for 14 to 16 minutes, or until the potatoes are tender.
While the soup is cooking, prepare the cabbage. Wash the cabbage thoroughly, then use a sharp knife to cut off the tough, fibrous stems and discard.
Cut the cabbage into bite-sized pieces. When the soup is almost ready, add the cabbage and cook for 1 minute.
Remove soup from heat and serve with additional ground black pepper on top.
If desired, serve with a side dish of rustic baguette.
You can replace kale with spinach!
If you don't have ready-made chicken stock, use stock cubes. You can also make chicken stock ahead of time and store it in the freezer – with this chicken stock recipe!
Serving Size8 servings
Amount Per Serving Calories 144Total Fat 4gSaturated Fat 1gTrans Fat 1gCholesterol 36mgSodium 1263mgCarbohydrates 13gFiber 2gSugar 3gProtein 15g
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