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  1. #1
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    bullmama's Avatar
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    TrophiesMom's Ginger Cabbage Chicken Soup Mom's Ginger Cabbage Chicken Soup Mom's Ginger Cabbage Chicken Soup Mom's Ginger Cabbage Chicken Soup Mom's Ginger Cabbage Chicken Soup Mom's Ginger Cabbage Chicken Soup
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    Mom's Ginger Cabbage Chicken Soup

    Mom's Ginger Cabbage Chicken Soup



    Mom's Ginger Cabbage Chicken Soup-img_1567-jpg

    This is a soup my mom always made, I love it.

    But it does need to come with a warning: Don't eat 3 bowls of it otherwise you will have gas pains LOL

    This makes a large pot of soup, so it serves many! Keep in the fridge up to 4 days. Can be frozen!

    1 whole chicken
    1 Ginger Root, about 4 inches worth, peeled.
    Parsley
    Salt & Pepper
    1 whole onion
    1 whole light green cabbage
    1 chopped onion
    3 garlic cloves
    2 boxes of chicken stock
    1 jar of diced pimentos
    6 cups water
    4-6 Wylers chicken flavored bullion cubes

    In a large soup stock pot, place Chicken, 6 cups of water, 1 onion peeled and cut into large chunks, HALF of the ginger roots sliced into large pieces, and sprinkle with parsley, salt and pepper

    Cook chicken until chicken is very tender and falls off the bone, on medium low setting, about an hour.

    Remove chicken and set on a plate, allow to cool. Strain the chicken stock, removing all large chunks of onion and ginger slices, reserve the chicken stock (juices, soup) you have made and place back into your stock pot.

    Cut your cabbage in half, then each half in half again, removing any stalk portion. Lay them into the pot, no need to separate them or you will loose space in your pot.

    Add 2 boxes of stock, (3 can be used depending on how much broth you like), galic cloves (sliced), pimentos, chopped onion and 4 bullion cubes, sprinkle on salt, pepper, and parsely to your liking.

    Peel chicken from bone and shred/separate into pieces, I prefer mine a bit chunky and not completely shredded. If chicken has been cooked long enough it should fall right off the bone. Discard any bones, cartilage, and skin if you wish.

    Now for the ginger. Depending on your taste preference will depend on what you decide to do here. You can slice the remaining into slices, but they are not too yummy if you eat a piece. You can shred it but there will be a huge difference in flavor, as a shredded piece of ginger goes a LOT further than sliced. So if you shred, do a little at a time and taste it before adding more.

    I usually just put the remaining in two or three large chunks so it does not get eaten and is easily found if accidently scooped into your bowl. I like a lot of ginger flavor in my soup because the cabbage takes the bite out of it.

    Place all chicken pieces into the pot.

    Let cook on medium low for another 30 minutes to an hour. Taste to see if you need more Wylers cubes or additional salt and pepper.

    Enjoy!
    What's For Dinner?

  2. #2
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    Re: Mom's Ginger Cabbage Chicken Soup

    Mom's Ginger Cabbage Chicken Soup



    This sounds really, really good. I'll have to try it next time I make soup which will probably be very soon.
    We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.

  3. #3
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    Re: Mom's Ginger Cabbage Chicken Soup

    Mom's Ginger Cabbage Chicken Soup



    Now I know what to do with that big piece of ginger I bought the other day! Sounds like a very homey and healthy soup.

  4. #4
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    Mom's Ginger Cabbage Chicken Soup

    Mom's Ginger Cabbage Chicken Soup



    Making this tonight but I don't have root ginger, going to use powder instead. Any ideas of how much powder to use?

    I am also going to add a few carrots celery and bell pepper instead of pimento, since I need to use them up out if my crisper.

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    What's For Dinner?

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