I do not believe in making any chicken dish using pre-cooked chicken. If you think using pre-cooked chicken is OK, this recipe for Chicken and Cabbage soup is not for you, and frankly, I weep for you.
OK, with that out of the way, here’s the recipe…
Ingredients for Chicken and Cabbage Soup
• 1 whole roasting chicken (any size will do. Just adjust the amount of chicken in for your soup)
• Herbes de Provence (plan on 1/3 of a standard spice bottle’s worth)
• Extra Virgin Olive Oil
• Pink Salt (use regular salt if you like the taste of iodine)
• Fresh ground pepper
• Celery Root
• Chicken Broth (so I cheat, sue me!)
• Good water (well water or filtered)
• Cabbage (you choose the type, have fun with it)
• Good quality canned peeled whole tomatoes (one of the big cans)
Roast that Chicken
This part is easy. Preheat oven to 475.
- Place ¼ cup of the olive oil, the herbs, and the salt and pepper (about a tablespoon each) in a Dutch oven and mix it all together into a paste of wonder.
- Place your bird in the Dutch oven and rub that paste all over it, inside and out. Place the Dutch oven in the actual over with the lid off (leave the lid in your cabinet until tonight).
- Roast the chicken at 475 for about 20-30 minutes or until the skin is golden brown and crispy. Then, reduce heat to 350 and cook until thigh meat is at 170 and juices run clear.
- Take out and let rest. Eat some if you want. You’re really only robbing the soup of its chicken. But your stomach won’t know the difference. It will smell good and you will want to eat some, trust me.
- Take the cooled Dutch oven with the chicken and fatty goodness, cover it, and put it in the fridge overnight.
Make that Soup
You roasted the chicken, good for you! Now prepare yourself for wonderful smells the rest of the day.
Place a large soup pot on the stove and dump the chicken and all the fatty goodness into that pot. Do this before you put liquid in the pot, or you will end up drenched in chicken water.
Place one of those chicken stock cartons in the pot. Fill the rest with water until the chicken is covered by about 2 inches of water (are you just now realizing that I measure nothing?).
Bring to a boil and then reduce to simmer. As it steams and bubbles, use a metal mesh strainer with a handle (I don’t know what else to call it) and skim out whatever fat you can that boils to the surface.