June 26, 2012 by Suzanne
I made this soup last night, and it was excellent. I looked for recipes for chicken soup with cabbage and none of them were what I was looking for, so I just made something up and got lucky.
1/2 onion, thinly sliced
2-3 cloves (1-1 1/2 tsp) minced garlic, more if you just adore garlic
2 qts chicken stock
3 stalks of celery, sliced
2 handfuls dehydrated cabbage, mix of red and green. Or about 1/4 to 1/2 of a fresh cabbage thinly sliced if you don’t have any dehydrated.
5-6 large mushrooms, sliced
2 C cooked chicken
Thyme, basil, tarragon, pepper, and maybe, salt
In a pot large enough to hold all the ingredients, saute the onions with a little oil for a few minutes, then add the garlic and cook until the onions are mostly translucent. Add the chicken stock, cabbage, celery, and mushrooms and simmer until the veggies are tender. Add the cooked chicken when the vegetables are ready.
Now it’s time to season the soup. I didn’t put measurements for the herbs because I don’t generally measure spices. I put in a few pinches of thyme and tarragon, several pinches of basil, several shakes of pepper, and I didn’t end up needing salt. Chicken stock is already salty, so just salt or water (1/2C at a time) to get the level of saltiness you prefer.
After I ladled the soup into bowls, I put half a handful of grated Parmesan cheese on top, and it got all melty and delicious. Hurrah for culinary experimentation.