Chinese Cabbage With Chicken Soup Recipe 455

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CHICKEN SOUP WITH CABBAGE



Chicken Soup with Cabbage image

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.

Provided by Sandra Holding

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h40m

Yield 10

Number Of Ingredients 15

6 quarts water, divided
1 whole chicken, giblets removed
5 carrots, chopped
2 cups chopped cabbage
4 stalks celery, chopped
1 medium onion, chopped
¼ cup white wine
2 tablespoons chicken bouillon granules
2 tablespoons dried dill weed
1 tablespoon butter, or to taste
2 cloves minced garlic
1 tablespoon dried parsley
1 tablespoon ground thyme
2 teaspoons ground white pepper
2 bay leaves

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.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 7.1 g, Cholesterol 51.5 mg, Fat 26.8 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 333.1 mg, Sugar 3 g

CHINESE CABBAGE WITH CHICKEN SOUP RECIPE - (4.5/5)



Chinese Cabbage with Chicken Soup Recipe - (4.5/5) image

Provided by [email protected]

Number Of Ingredients 11

2 T oil (I did not use oil, I just sautéed the veggies in chicken stock)
1/2 lb thin strips of chicken (I used leftover chicken from a rotisserie chicken)
1 1/2 cups Chinese Cabbage (Bok Choy), sliced thin
1/2 cup finely chopped green onion (I used sweet onions because that is what I had)
1 clove garlic, minced
1/4 t ground ginger
2 t soy sauce (I used Tamari Soy Sauce)
1/2 t salt (more to taste)
2 qt. chicken broth
1 cup finely chopped spinach
1/2 cup thinly sliced mushrooms

Steps:

  • Heat oil in large kettle and sauté chicken about 5 minutes. Remove chicken. Sauté onions, celery, cabbage and garlic about 2 minutes (I started with this step since I was using precooked chicken). Add seasonings and broth. Return chicken to soup and simmer until done. Add spinach and mushrooms and simmer for 2 minutes more. My notes: I sautéed my veggies in broth. I simmered for a much longer amount of time since I was quadrupling the batch. Very healthy & tasty soup!

CHINESE CABBAGE AND CHICKEN SOUP



Chinese Cabbage and Chicken Soup image

Please resist any temptation to add more ingredients. This is a dish in which the whole is vastly greater than the sum of the parts.

Provided by Its loose again

Categories     Clear Soup

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

1 whole chicken
1 small Chinese cabbage
1 teaspoon salt
1 tablespoon Chinese wine
boiling water
water

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.

Nutrition Facts : Calories 481, Fat 35.3, SaturatedFat 10.1, Cholesterol 162.6, Sodium 539, Protein 38.2

CHINESE CABBAGE SOUP



Chinese Cabbage Soup image

Provided by Dorothy Lee

Categories     Soup/Stew     Pasta     Pork     Fall     Cabbage     House & Garden

Yield A hearty soup for 4

Number Of Ingredients 10

1/2 ounce dried shrimp, optional
1/2 ounce fen szu (cellophane noodles)
1 Chinese (celery) cabbage, about 2 pounds
1/2 pound lean pork (loin or shoulder)
2 tablespoons lard or cooking oil
1 teaspoon soy sauce
1 thin slice ginger
3 cups boiling water
1 tablespoon salt
1 tablespoon sherry

Steps:

  • Wash dried shrimp. Drain. Soak in hot water. Soak fen szu separately in hot water for 15 minutes. Separate leaves of cabbage. Wash and drain. Stack leaves together and slit into halves lengthwise, then cut into 2" long sections. Slice pork thinly across the grain. Heat lard or cooking oil in saucepan. Add pork slices and ch'ao (stir fry) until whitish in color. Add dried shrimp with their soaking water, drained fen szu, soy sauce, ginger, 3 cups boiling water, salt. Bring to boil again. Add cabbage and cook over medium heat for 20 minutes. Just before serving add sherry and bring to a boil again. Dried shrimp and fen szu may be omitted if you like, but the soup will be lean instead of hearty.

CHINESE CABBAGE AND GINGER SOUP



Chinese Cabbage and Ginger Soup image

This warming and healing Cantonese soup is ready in no time by just boiling some Chinese leaf and fresh ginger in a pot of chicken stock.

Provided by Chamomile

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 35m

Yield 2

Number Of Ingredients 3

3 quarts chicken stock
1 head napa cabbage, sliced
4 slices fresh ginger root

Steps:

  • Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

Nutrition Facts : Calories 160.9 calories, Carbohydrate 26 g, Cholesterol 4.5 mg, Fat 4.9 g, Fiber 7.6 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 4141.4 mg, Sugar 11.6 g

CHINESE CABBAGE AND BEAN CAKE SOUP



Chinese Cabbage and Bean Cake Soup image

Make and share this Chinese Cabbage and Bean Cake Soup recipe from Food.com.

Provided by foodart

Categories     Cantonese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 quarts chicken broth
12 dried shrimp
1/8 cup ginger, slice
1 cup bamboo shoot, slice
1 teaspoon salt
3 tablespoons oyster sauce
1/2 cup green onion, minced
1 lb tofu, 1/2 inch cube
1 Chinese cabbage, 1/2 inch slice

Steps:

  • In a stockpot add in broth, shrimps, ginger, bamboo, salt, oyster sauce and white part of the green onion brings to a rolling boil. Reduce to a simmer for 5 minutes add in bean cake, cabbage and green onion bring back to a rolling boil. Adjust season to taste and turn off heat. Serve hot.

Nutrition Facts : Calories 178.8, Fat 7.3, SaturatedFat 1.5, Sodium 2457.1, Carbohydrate 10.2, Fiber 1.8, Sugar 3.7, Protein 19.1

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