Chicken Apple Cabbage Soup
Chicken Apple Cabbage Soup
Ingredients
- 1 apple, chopped into large pieces
- 1/2 head green cabbage, chopped into large pieces
- 2 carrots, chopped into large pieces
- 1 onion, chopped into large pieces
- 1 head bok choy, chopped, optional
- 3 pounds whole chicken, about 3 pounds
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon bouillon powder, chicken or vegetable, optional
- 1 inch fresh ginger, piece, peeled and sliced
Instructions
- 1
Prepare the vegetables: Chop the apple, half a head of cabbage, two carrots, and one onion into large, rustic pieces. If using, chop the bok choy as well.
⏱️ 10 min
- 2
Layer the vegetables: Add the chopped apple, cabbage, carrots, and onion to the bottom of a large Dutch oven or heavy-bottomed pot. If using, place the chopped bok choy on top of the other vegetables.
⏱️ 5 min
- 3
Season the chicken: Place the whole chicken on top of the vegetables in the Dutch oven. Season generously with salt and freshly ground black pepper. If desired, sprinkle the bouillon powder over the chicken.
⏱️ 3 min
- 4
Add ginger: Place the peeled and sliced piece of fresh ginger on top of the chicken.
⏱️ 2 min
- 5
Simmer the soup: Cover the Dutch oven tightly with its lid. Place it on the stove over low heat and simmer for 90 minutes. The vegetables and chicken will release their liquids, creating a rich, golden broth without the need for added water or stock.
⏱️ 90 min
- 6
Serve: Carefully remove the chicken from the pot (it will be very tender). You can shred the chicken meat off the bones and return it to the soup, or serve the chicken whole alongside the broth and vegetables. Ladle the warm soup into bowls and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Apple Cabbage Soup
- 1 apple, chopped into large pieces
- 1/2 head green cabbage, chopped into large pieces
- 2 carrots, chopped into large pieces
- 1 onion, chopped into large pieces
- 1 head bok choy, chopped, optional
- 3 pounds whole chicken, about 3 pounds
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon bouillon powder, chicken or vegetable, optional
- 1 inch fresh ginger, piece, peeled and sliced
Instructions
- 1
Prepare the vegetables: Chop the apple, half a head of cabbage, two carrots, and one onion into large, rustic pieces. If using, chop the bok choy as well.
⏱️ 10 min - 2
Layer the vegetables: Add the chopped apple, cabbage, carrots, and onion to the bottom of a large Dutch oven or heavy-bottomed pot. If using, place the chopped bok choy on top of the other vegetables.
⏱️ 5 min - 3
Season the chicken: Place the whole chicken on top of the vegetables in the Dutch oven. Season generously with salt and freshly ground black pepper. If desired, sprinkle the bouillon powder over the chicken.
⏱️ 3 min - 4
Add ginger: Place the peeled and sliced piece of fresh ginger on top of the chicken.
⏱️ 2 min - 5
Simmer the soup: Cover the Dutch oven tightly with its lid. Place it on the stove over low heat and simmer for 90 minutes. The vegetables and chicken will release their liquids, creating a rich, golden broth without the need for added water or stock.
⏱️ 90 min - 6
Serve: Carefully remove the chicken from the pot (it will be very tender). You can shred the chicken meat off the bones and return it to the soup, or serve the chicken whole alongside the broth and vegetables. Ladle the warm soup into bowls and serve immediately.
⏱️ 5 min