Traditional Irish Chicken and Cabbage Soup
Recipe Images
Ingredients
1 chicken carcass
1/2 onion
1 clove of garlic
1 1/2 carrots, chopped
5 peppercorns
1 tbsp salt
14 oz. savoy cabbage leaves, chopped roughly
3 scallions, chopped
2 cups chicken stock made from a cube
5 cups water
A heart-warming Irish favorite. Ideal for lunch on a cold winter's day.
Directions
Start by making your stock using the chicken carcass. The leftovers from a roast chicken are fine for this or simply joint a chicken and use the raw carcass.
Place the carcass in a large saucepan with the onion, garlic, 1/2 carrot, peppercorns and salt. Add 5 cups of water and bring to a boil.
Simmer for 1 1/2 hours then strain the stock. This is the base for your soup. Take any remaining chicken off the carcass, discarding the bones and add the meat to the stock.
Bring the stock back to a boil adding the remaining carrots, cabbage, and scallions.
Add the chicken stock made from the cube for extra flavour.
Simmer for 15 minutes. Taste test for seasoning and serve.
Additional Notes
Put an oriental slant on this dish by adding some finely chopped ginger, chilli and garlic. You could also use pak choi instead of cabbage and season with soy sauce.
