Chicken Soup with Cabbage

This chicken cabbage soup is made with vegetables, herbs, and white wine for a low-carb stew that is sure to cure and comfort on chilly winter nights.

• Preparation Time: 40 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 55 mins
• Calories: 326 Calories

Ingredients

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

Recipe Instructions

Step 1

Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken meat easily falls off the bone, about 45 minutes. Remove chicken to a platter and cover with plastic wrap. Cover the pot with a lid. Refrigerate chicken and broth until chicken is cool enough to handle, about 40 minutes.

Step 2

Remove meat from chicken bones; set aside. Skim excess fat off the top of cooled broth.

Step 3

Add remaining 2 quarts water, chicken meat, carrots, celery, onion, cabbage, wine, bouillon, dill, butter, parsley, thyme, garlic, white pepper, and bay leaves to broth in the pot. Cook over medium heat until vegetables have softened, about 30 minutes.