Chicken Cabbage Soup with Mushrooms
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
This soup is easy and quick to prepare. While the chicken broth is cooking (you can use any parts of the chicken; if there are no bones, it will speed up the cooking process), chop all the vegetables and herbs, adding them one by one and bringing to a boil. Any mushrooms can be used. It can also be served without sour cream.
Ingredients
- White Cabbage - 17.6 oz
- Carrot - 1 piece
- Onion - 1 piece
- Potato - 6 pieces
- Pickled Chanterelles - 6 pieces
- Chicken Thighs - 4 pieces
- Herbs - 1.8 oz
- Salt - 1 tablespoon
- Bay leaf - to taste
- Sour Cream - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Put the chicken thighs to boil.
Step 3
After boiling, skim the foam from the broth and reduce the heat to medium.
Step 4
Add salt (to taste).
Step 5
While the broth is cooking, wash and peel the vegetables.
Step 6
Cut the carrot into small pieces.
Step 7
Chop the onion into small pieces as well.
Step 8
Dice the potato.
Step 9
Slice the mushrooms.
Step 10
Shred the cabbage into small pieces.
Step 11
While the chicken is cooking, add the chopped carrot to the broth.
Step 12
Also add the bay leaf and onion. Let it simmer on low heat until the chicken is cooked.
Step 13
Once the chicken is ready, remove it, debone it, and cut it into small pieces.
Step 14
Return the chicken to the broth.
Step 15
First, add the cabbage to the broth.
Step 16
After 5 minutes, add the potato.
Step 17
After 5-10 minutes, when the potato is almost cooked, add the sliced mushrooms.
Step 18
Let it simmer for about 10 minutes on medium heat.
Step 19
Meanwhile, finely chop the herbs. Reserve some for garnish.
Step 20
Add the herbs to the finished soup and let it come to a boil together for 5 minutes.
Step 21
Serve in portions, adding sour cream and fresh herbs for garnish. Serve at the table.
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