Chicken soup with cabbage and zucchini

Name: Chicken soup with cabbage and zucchini
Ingredients: 700 g chicken wings; 2000 ml water; 1 medium cabbage (800 g); 1/2 teaspoon salt; 2 tablespoons olive oil; 2 medium carrots (150 g); 1 small red onion (80 g); 1 teaspoon Vegeta; 1/2 teaspoon ground pepper; 1 zucchini (300 g); 3 tablespoons tomato purée; 15 g fresh parsley

Soups - Chicken soup with cabbage and zucchini by Codruta J. - Recipia

Finely chopped cabbage goes into chicken soup with cabbage and zucchini, along with boiled wings and sautéed vegetables. The zucchini stays tender, and the broth is light, with soft cabbage and carrot rounds that don’t get lost among the other vegetables. I put more cabbage than zucchini in my bowl. Prep: 20 minutes. Cook: 60 minutes. Rest: 5 minutes. Total time: 85 minutes. Serves: 4. About 350 kcal and 20 g protein per serving.

Ingredients

700 g chicken wings
2000 ml water
1 medium cabbage (800 g)
1/2 teaspoon salt
2 tablespoons olive oil
2 medium carrots (150 g)
1 small red onion (80 g)
1 teaspoon Vegeta
1/2 teaspoon ground pepper
1 zucchini (300 g)
3 tablespoons tomato purée
15 g fresh parsley

Preparation

1. Chop the cabbage very finely or grate it on the coarse side of a box grater. Rub it with 1/2 teaspoon of salt and leave for 5 minutes, then squeeze out the liquid. 2. Pat the wings dry with paper towels and cut them in half at the joints. Put them in a large pot with 2000 ml of water and simmer over medium heat for 30 minutes, until the meat is almost tender. 3. While the wings simmer, cut the carrots into thin rounds and chop the onion. Sauté them in the olive oil for 7 minutes, until softened. 4. Add the squeezed cabbage and sautéed vegetables to the pot. Add the Vegeta and pepper, then simmer the soup for 15 minutes, until the cabbage softens. 5. Peel and seed the zucchini, then cut it into thin slices. Add it to the soup with the tomato purée and simmer for 8 minutes, until tender. 6. Turn off the heat and stir in the finely chopped parsley.

Notes

Serve it with a slice of rye bread to soak up the broth. The soup keeps in a covered container in the fridge for up to 3 days; reheat only what you’re serving. Choose a cabbage that feels heavy for its size, with tightly packed leaves and no soft spots. If the cabbage tastes too salty after you squeeze it, rinse it quickly and drain it again. Vegeta varies in saltiness, and the tomato purée can be salty too, so taste the broth before adjusting the seasoning. If the cabbage is on the tougher side, cut the strips crosswise into shorter pieces; the fibers won’t be long in the spoon. If you don’t have wings, use 700 g of boneless chicken thighs, cut into pieces, and simmer until tender, about 20 minutes.

Frequently asked questions

Can I use chicken breast instead of wings?

Yes. Cut 500 g of chicken breast into cubes and add it to the pot with the sautéed vegetables; the meat will be ready after about 15 minutes of simmering.

Can I add potato to the soup?

Yes, cut a 150 g potato into cubes and add it with the cabbage. Check it with a fork after 12 minutes.

Why does the broth turn cloudy?

If the wings boil vigorously, the proteins disperse through the soup. Skim off the foam during the first 3 minutes and keep the heat low.