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Cabbage Chicken Broth

Cabbage Chicken Broth is a light, nourishing soup made by simmering tender cabbage in a flavorful chicken stock. Simple yet comforting, this dish highlights the natural sweetness of cabbage combined with the savory depth of broth. It’s perfect as a low-calorie meal, detox soup, or soothing comfort food, especially when you want something warm and easy to digest.
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Course: Appetizer, dinner, Light Meal
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Small Whole Lean Chicken 1lb
  • 1 lb of Cabbage or Bak Choy
  • Salt and pepper to taste
  • 4 cups of cold water

Equipment

  • Saucepan or soup pot
  • Knife
  • Cutting board
  • Ladle
  • Measuring Cups
  • Strainer (optional)
  • Serving bowls

Instructions
 

  1. Clean and wash the chicken to remove blood and dirt
  2. Clean cabbage or bok choy
  3. In a large pot or pressure cooker, add the cabbage to the bottom and place the chicken on top.
  4. Add cold water and bring to a boil with high heat.
  5. Boil for 5 minutes, then remove the foam from the chicken.
  6. Reduce to low heat, cover, and boil for 1-2 hours until the chicken is softened and the meat falls off the bones and the cartilage is soft.
  7. Remove the chicken from the broth, then separate the meat from the bone.
  8. If you want a thicker bone broth, put the bones back into the broth and cook for another hour.
  9. Separate the bone and the soup.
  10. Refrigerate and remove the fat on top, or separate the fat with a fat separator.
  11. Freeze broth into individual portions and freeze fat for chili crisp.
  12. Use chicken broth as a soup base, or noodle soups, or drink it as is for a nourishing treat.

Macros

Serving Calories Protein (g) Carbs (g) Fat (g)
2 L 180 kcal 18 g 5 g 7 g
1 Cup 25 kcal 2 g 1 g 0.5 g