Nothing can be simpler than just throwing everything in a casserole and leaving them there to cook. This slow-simmered chicken cabbage soup with chunks of potatoes with the flavors of garlic, onion, peppercorns and bay leaf in the background is the kind of rustic comfort food that relaxes and gives a sense of well-being.
But… wait! Potatoes aren’t the only addition to the basic chicken cabbage soup. Squash, carrot and string beans will add even more color to this chunky soup.
- 1 chicken, about 1.2 k., cut into serving pieces
- 1 whole onion, unpeeled, cut into halves
- 1 whole head of garlic
- ½ tsp. of peppercorns
- 1 bay leaf
- salt, to taste
- 3 potatoes
- 1 head of white cabbage
- Place the chicken pieces in a large thick-bottomed pot. Pour in enough water to cover. Set over medium heat and bring to the boil. Remove scum as it rises.
- With a sharp pointed knife, pierce the garlic in several places.
- Add the onion, pierced garlic, peppercorns, bay leaf and salt to the pot. Cover and simmer for 20 minutes. Taste occasionally and add more salt, as needed.
- Meanwhile, cut the cabbage into halves then cut each half into four wedges. Peel the potatoes and cut into wedges as well.
- Add the potatoes and cabbage to the chicken. Simmer for another 10 to 15 minutes. The potatoes will soak up a lot of the saltiness in the broth so taste one last time before serving.
For a French onion soup twist, ditch the whole onion and boil the chicken, as above. While the chicken simmers, sweat about a cup of thinly sliced white onion in two tablespoons of butter until very soft and lightly caramelized. As soon as the onions are ready, add to the chicken and proceed as above.