Chicken Soup with Cabbage

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.

• Preparation Time: 40 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 2 hr
• Calories: 326 Calories

Ingredients

• 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
• 2 cloves minced garlic
• 1 tablespoon ground thyme
• 6 quarts water, divided
• ¼ cup white wine (Optional)
• 1 whole chicken, giblets removed
• 1 tablespoon butter, or to taste (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.