Chicken, Cabbage & Noodle Soup Recipe
Equipment
- Dutch Oven
Ingredients
For the Stock
- 1.25 Lbs. Chicken Breasts on the Bone
- 12 Cups Water
- 1 Bulb Garlic Unpeeled, cut through equator
- 1 Yellow Onion
- 2 Celery Stalks Keep leaves on
- 1 Carrot Keep leaves and stem on
- 1 Tbsp Peppercorns
- 3 Sprigs Fresh Parsley
- 2 Bay Leaves
For the Soup
- 2 Tbsp Butter
- 4 Carrots, Sliced
- 1 Yellow Onion, Chopped
- 2 Celery Stalks, Sliced
- 12 Cups Chicken Stock
- 1 1/2 Tsp Salt
- 1 Tsp Fresh Ground Black Pepper
- 1 Tsp Thyme
- 1 Cup Chopped Cabbage
- 3 Cups Pulled-Apart Chicken
- 1/2 Cup Frozen Peas
- 1 Lb Wide Egg Noodles
- 1/3 cup Fresh Chopped Parsley
Instructions
Stock
- Place all of the stock ingredients into a large dutch oven over high heat.
- Bring to a boil, then turn down to a simmer.
- Cook for two hours and skim off any fat that rises to the top.
- After the two hours, remove the chicken breasts and set aside to cool until they are able to be handled, then shred and set aside.
- Strain the stock and set aside.
Soup
- Melt the butter in the same large pot you used for the stock over medium heat.
- Add the carrots, onion and celery and cook until tender, about 10 minutes.
- Add the stock while stirring and picking up any of the fond from the bottom of the pot.
- Add the salt, pepper and thyme, cabbage, shredded chicken and frozen peas and turn the heat to high to get to a boil.
- Reduce heat to low and simmer this for 45 minutes, stirring occasionally.
- In the last 15 minutes, add the egg noodles and continue cooking until the noodles are cooked.
- Last, add the parsley and stir together.
- Serve with delicious crusty bread.
Notes
Over time the noodles really soak up the stock, so always have some handy to add if needed. OR you can use store bought, I guess. Wink, wink.