I absolutely love this soup. I made this soup yesterday for my in laws, who are visiting me, and they were very happy! The process of boiling the chicken w/bones in the broth, gives it such a hearty flavour, that from next time, you will make all chicken soup this way. I know I do!!
4 Chicken thigh pieces with bones
8 Cups Chicken broth
2 Tsp Minced Ginger
2 Tsp Minced Garlic
2 Ribs Celery
1 Stalk of Leek
Handful of Mushrooms
½ head of a Medium Cabbage
½ Tbsp Olive oil
1 Tsp Worcester sauce
In a Dutch oven or a large pot, heat a tsp of olive oil, then add the ginger and garlic with the chicken and sauté for about 3 minutes, or until the aroma arises. Then add the broth, cover and boil for about 30 minutes on medium heat.
In the meantime, chop the celery, leek, mushrooms and carrots into small pieces. (Onions can be used as an alternative for leeks).
After 30 mins, take the chicken pieces out of the Dutch oven and set aside to cool. At this time add the chopped vegetables along with the Worcester sauce, and cook until the vegetables are tender. I sometimes add ½ tsp of chili powder or chili flakes, if I want the soup to be spicy. If you are making this for everyone in the family, omit the flakes now, but in the end, you can always add some chili sauce to individual portions.
Now you can shred the chicken and add it back to the soup. Then in the last 5 mins of cooking add the cabbage.
Serve with crusty rolls. If you fancy a heavier soup, you can some egg noodles along with the cabbage, and cook till the noodles are done and then serve.