The Most Comforting Soup I’ve Made in Years!

And there you go, that's our cabbage and chicken soup. Look at that. Hi everyone, welcome to Backyard Chef, I'm Rick. Today, chicken thighs. I've got cabbage, I've got a couple of potatoes I've cubed. I've cubed some carrot, onion, I've a little bit of garlic. We're making a one pot dish. We're making a chicken and cabbage soup. It feeds six. It's a cheap eats, quality food on the table. And we're going to throw in a couple of extras, just to show you how to make it go further. Let's get on and do it, come on. Start with the cabbage. So we've got this lovely white cabbage here. And to be honest, you can use any cabbage, come on. We want to be cubing this up. Now you can shred it, you can do whatever you want. You can eat the core, you can put the core in. Anything, come on. And we're not messing around. There is no fanciness to this at all. This is a cheap eats on the table. So just cube up your cabbage in a bowl. We're ready to go. And all over the table. In a bowl, come on. Okay, chicken thighs. Boneless, skinless. I've just taken the skin off. They were boneless. We want some bite size. Of course we do. We're cooking in a soup and we all want to get some. So that is it basically, bite size. Now I've gone with chicken. But you know, you can go with any meat that you can put in a soup. And I've gone for chicken thighs for a bit more flavour, rather than chicken breast. Chicken breast can go a little bit rubbery when you're boiling it all up in soup. However, cooked chicken shredded works perfectly fine. Okay, let's just put that back in there and we're ready to go. Okay, get a pan on. In there, some oil. Now you can use butter, butter oil, entirely up to you. That is olive oil. In there, carrot. In there, onion. No, we're not waiting for it to warm up. It can warm up as we do it. When we're making a soup, we don't have to put a sear on here. This is veggies. A little pinch of salt in there. A little start. Saute on there. That's a cook, that's carrots and onions. Nice little stir on there, come on. Only a couple of minutes. Now I'm cooking in a wok, but you know, if you had a big stove top pot, that would be better. Just makes it easier to see that there. Okay, optional extra butter in there. I've decided to put butter in. We're making a soup and we're going to cook the cabbage. So we want something with a little bit of flavour in there, don't we? In there with your garlic. Cook out the rawness of the garlic, about 30 seconds and we'll stir it all in. Okay, that's super duper. Clear yourself a space in there with our chicken. Watch the salt levels if you are using chicken stock cube like we are. In there, a little bit of seasoning on that chicken. Now we're not trying to cook this chicken, we're just starting it off. If you can get a little bit of colour on there, great. Okay, we can start to bring it in now. In there with some flour, about a tablespoon. Let's give that a little stir in and cook that in there. Fabulous. You only want about a minute on your flour cooking. Just take out that rawness of the flour. In there, potatoes. These are two large potatoes I've cut up. Okay, start to introduce your cabbage. Now, we're going to stir it in until it wilts and put some more on. We can't get it all in there, it's going to be too much. So in it goes. Now you can put a lid on for this bit if you want to help it wilt down. That's entirely up to you. We're using chicken stock from a cube. So we're going to chuck a little bit of that fluid in there now to help loosen this. Okay, in there with the rest of that cabbage. In there with the rest of our stock. In there, a pinch of dried thyme. Spraying that back up to the boil with all that in there. Only take a second. And we're going in there with the bay leaf. Bay leaf in. Okay, so I'm going to cook this open pan so you can see what we're doing. But you can put a lid on if you so wish. Right, now we've got this cooking in here. We're going to get a lovely clear-ish soup. But you know, you could add a bit of depth to this by adding one tablespoon of tomato puree. Tomato paste. Now that gives it another dimension. Okay, it puts a bit more depth in your soup. So we'll add one tablespoon and we'll just give that a little stir in. So that's going to put a very mild tomato-y flavour in there. So already we've turned it from a cabbage soup with a bit of chicken stock with a little bit more depth in our soup. Now here's the next thing. You take a small handful of pasta and you chuck that in. Okay, the small handful of pasta is going to give this a bit more depth in there, a bit more body, make it go further. You don't have to put lots of pasta in, just a little bit. There you go. Stir it in, cook this 25-30 minutes till everything is cooked, i.e. the potatoes are soft, the cabbage is soft to eat and we're ready to serve. And all we're going to have to do is just give it a little gentle turnover, a little stir every now and again. Just make sure nothing's on the bottom of the pan. That's it. There's a handful of goodness right there. When you've had about 25-30 minutes, it's ready to serve. Come on, come on, in there. And there you go, that's our cabbage and chicken soup. Oh, look at that, that is a fantastic, fantastic one pot meal. A lot of goodness in there with all that cabbage and our chicken, our broth, potatoes, oh come on. Let's have a go at this cabbage. Oh, our chicken. Look at that, come on, oh come on. Down to this broth, be it warm. Oh, more body than just using a stock. It's got that little hint of tomato flavour through there, delicious. That is a fantastic soup. Our potatoes, look at that, they're still a little bit firm. Oh, they're fantastic, look at that. That is delicious. There you go, that's a simple, simple, cheap eats, but it's a full meal. 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