Chicken And Cabbage Soup With Ginger

Ingredients

1 tablespoon olive oil extra virgin

6 cloves garlic finely chopped

1 inch ginger peeled and finely chopped, see note 1

2 carrots medium, chopped

2 stalks celery chopped

1 pound baby yellow potatoes quartered

½ head green cabbage medium, cut into bite-sized pieces

1 pound chicken thighs boneless, skinless

2 quarts chicken stock

¼ teaspoon cumin

¾ teaspoon rosemary dried

kosher salt to taste

black pepper to taste

2 tablespoons champagne vinegar see note 2

fresh herbs like parsley, dill, or basil, optional

Instructions

Place a large pot over medium-low heat. Add the olive oil, carrots, celery, garlic, and ginger, and sweat for a few minutes, until softened.

Add the potatoes, cabbage, rosemary, cumin, salt, pepper, and broth to the pot. Bring up to a boil and down to medium-high heat. Cook for five minutes.

Add the chicken and cook for 8 to 10 minutes, until cooked through.

Shred the chicken using two forks, then return to the pot.

Cook for a few more minutes to let the flavors combine. Stir in the vinegar, taste for seasoning, and serve with fresh herbs, if using.

Nutrition Information:

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs often add more flavor and tenderness to the soup.

Is it necessary to use champagne vinegar, or can I use other types?

While champagne vinegar adds a unique flavor, you can use white wine vinegar or apple cider vinegar as alternatives.

Can I make this soup ahead of time and reheat it later?

Absolutely, soups often taste even better the next day.

Just store it in an airtight container in the refrigerator.

What can I use instead of baby yellow potatoes?

Regular yellow potatoes or even red potatoes can be used as substitutes.

Can I freeze this soup for later consumption?

Yes, you can freeze this soup; however, keep in mind that the texture of the potatoes may change slightly upon thawing.

Are there any recommended fresh herbs for garnish?

Parsley, dill, or basil work well as fresh herb garnishes.

Choose based on your personal preference.

How finely should I chop the ginger?

Aim for a fine chop to evenly distribute the ginger flavor throughout the soup.

Can I use vegetable broth instead of chicken stock for a vegetarian version?

Certainly, vegetable broth can be used for a vegetarian adaptation of this soup.

Should I cover the pot while cooking the soup?

It’s generally best to leave the pot uncovered to allow the flavors to meld, but cover it partially if the liquid reduces too quickly.

Can I add other vegetables to this soup?

Absolutely, feel free to experiment with additional vegetables like zucchini, bell peppers, or spinach based on your preference.