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Chicken soup with cabbage and potatoes

Chicken soup with cabbage and potatoes

Very light, quick, made from simple ingredients, and a hit with everyone! Chicken soup with cabbage and potatoes is a tasty lunch for the whole family. Made without the sautéed vegetables, it's even suitable for little kids. You can vary the mix with seasonal vegetables to your taste. Give it a try!

Christina Miles

Recipe author

Composition / ingredients

Servings:

Chicken

250

Potatoes

300

Cabbage

400

Onion

100

Carrots

100

Tomato paste

Ground black pepper

Salt

Sunflower oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 5 g

Fats 26 % 5 g

Carbohydrates 47 % 9 g

98 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 55 min

Step 1:

How do you make chicken soup with cabbage and potatoes? For the soup, you can use any cut of chicken, bone-in or boneless.
Step 2:

Put the chicken on to cook in boiling salted water. Cut the potatoes into small pieces. Once the chicken is done, add the potatoes to it.
Step 3:

Chop the onion.
Step 4:

Cut the carrot into strips.
Step 5:

Shred the cabbage.
Step 6:

Chop the dill.
Step 7:

Add the onion to a preheated skillet.
Step 8:

Fry the onion for two minutes, then add the carrot.
Step 9:

Then add the tomato paste to the sautéed vegetables and fry for another two minutes.
Step 10:

Add the cabbage to the soup.
Step 11:

Then the dill.
Step 12:

Then the sautéed vegetables. Cook for a few more minutes and turn off the heat.
Step 13:

Ladle the finished soup into bowls and serve. Enjoy your meal!

Meat soups should always be salted at the end of cooking. Let the soup sit for half an hour to "rest." During that time, both the salt and the spices work their way into all the ingredients. It's even better eaten the next day.