Chicken Cabbage Soup With Curry Recipes

CHICKEN SOUP WITH CABBAGE

Steps:

• 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.
• 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.

CHICKEN CABBAGE SOUP WITH CURRY

Steps:

• On sauté setting, cook chicken and garlic in hot olive oil until no longer pink. Cancel to end the sauté.
• Add in the cabbage, celery, curry, basil, sea salt, turmeric, ground pepper, coconut cream, and broth. Stir until well combined.
• Secure lid and close valve. On high manual pressure setting, set timer to 20 minutes.
• When time is up, open valve for a quick pressure release. Open lid and add in cauliflower. Secure lid and close valve. On high manual pressure setting, set timer to 3 minutes.
• When 3 minutes is done, allow a natural pressure release (about 15-20 minutes). Open valve and remove lid. Serve soup with optional parsley on top.
• On medium high heat, cook chicken and garlic in hot olive oil until no longer pink.
• Add in the cabbage, celery, curry, basil, sea salt, turmeric, ground pepper, coconut cream, and broth. Stir until well combined.
• Cover and simmer for 1-2 hours.
• Add in the cauliflower, cover and simmer on medium low for 5-7 minutes or until cauliflower is tender. Serve soup with optional parsley on top.

CURRY CABBAGE SOUP

Steps:

• * Heat up 1-2 tsp oil in dutch oven.
• * Saute onion, celery & garlic til soft.
• * Add curry powder & star anise, cook 1 minute.
• * Add Cabbage.
• * Add 32 oz. chicken broth.
• * Let the soup boil for 15 minutes.
• * Lower heat & cover, simmer for 20 minutes or until cabbage reaches a desired consistency.

THAI CHICKEN CABBAGE SOUP

Steps:

• Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
• Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.

CURRIED CHICKEN SOUP

Steps:

• In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

COCONUT CURRY CHICKEN SOUP

Steps:

• In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.

CHICKEN SOUP WITH CHARRED CABBAGE

Steps:

• Bring chicken carcass, shiitake stems, garlic, 1 tsp. salt, and 8 cups water to a boil in a large pot, skimming foam from surface as needed. Cover pot and reduce heat to medium. Simmer 15 minutes. Strain broth through a fine-mesh sieve into a large bowl. Rinse out pot, then pour broth back in.
• Meanwhile, heat oil in a large skillet over medium-high. Cook mushroom caps, stirring occasionally, until golden brown and softened, 7-9 minutes. Transfer mushrooms to a plate; season with salt.
• Add cabbage to same skillet, press into an even layer, and cook, undisturbed, 2 minutes; season with salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred and tender in some spots and still crisp in others, about 2 minutes.
• Add mushrooms, cabbage, and shredded chicken to broth and cook over medium heat just until chicken is warmed through, about 3 minutes. Season soup with salt and pepper. Divide among bowls and drizzle with chili oil if desired.

CHINESE CABBAGE AND CHICKEN SOUP

Steps:

• Pour boiling water over chicken and in cavity.
• Place chicken, breast side up in a large Chinese clay pot or Dutch oven.
• Add water to cover.
• Bring to a boil, reduce heat, and cook slowly for 40 minutes.
• Meanwhile, cut the cabbage in half vertically. Cut each half into 3 pieces.
• Remove chicken, add cabbage, and return chicken to the pot, breast side down. Bring to a boil, reduce heat, and cook for 20 minutes.
• Move chicken and cabbage to a platter.
• Add salt and wine to the broth.
• When cool enough to handle, pick meat from the carcass and add to the broth, discarding skin and bones. Add reserved cabbage, reheat, and serve.