We make soups with cabbage and chicken. Chicken soup with cabbage Chicken soup with cabbage and carrots

Step-by-step recipes for making chicken cabbage soup on the stove and in a slow cooker with broccoli, mushrooms or noodles

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

3 gr.

Carbohydrates

73 kcal.

Option 1: Chicken soup with cabbage - classic recipe

Simple, healthy and delicious chicken and cabbage soup. Most often it is prepared in the summer, when there is a lot of fresh vegetables or during a cold. After all, nothing helps you get back on your feet as quickly as chicken broth. There are many options for preparing it, some cook it with potatoes, others with small vermicelli, add tomatoes, broccoli and even mushrooms to it.

To save time, chicken broth can be boiled in advance, and the meat can be used for salads or wound; both can be stored in the refrigerator for up to four days. In the classic recipe, in addition to chicken and cabbage, the list of products includes potatoes, onions and carrots. Tomato paste, like spices, can be added to taste.

Ingredients:

• 250 grams of chicken;
• 400 grams of cabbage;
• 300 grams of potatoes;
• 100 grams of carrots;
• 100 grams of onion;
• 70 grams of tomato paste;
• salt and pepper to taste.

Step-by-step recipe for chicken cabbage soup

Pour two liters of salted cold water over the meat and cook for twenty-five minutes.

Cut the potatoes into pieces no larger than one centimeter, put them in the broth and cook for fifteen minutes.

Finely chop the remaining vegetables.

Fry the onion for four minutes, add carrots to it, fry for another four minutes.

Pour tomato paste into the pan, stir, simmer for a couple of minutes.

Chop the greens, preferably smaller ones.

Place the cabbage, dill and fry into the pan and cook for ten minutes.

Let the chicken soup simmer for at least ten minutes.

The shape and size of cutting vegetables does not matter at all, it is a matter of taste and aesthetics, but you need to keep in mind that larger pieces will take longer to cook. Before shredding the cabbage, it is better to get rid of the coarse leaves and stalks, and there is no need to fry the onions and carrots, it will just give them a richer taste, especially if you stew them a little with a couple of spoons of tomato paste. Don’t forget about the bay leaf; it needs to be dipped into the soup five minutes before it’s ready, along with black peppercorns. The finished portion can be flavored with mayonnaise or homemade low-fat sour cream.

Option 2: Quick recipe for chicken soup with cabbage in a slow cooker

The delicate taste of chicken soup is its main advantage; any self-respecting housewife should cook it. It’s not difficult to learn, especially if you cook it in a slow cooker. It will not only reduce cooking time, but also simplify the entire process. Onions and carrots can be either pre-fried or added to the broth at the same time as the cabbage.

Ingredients:

• 3 chicken drumsticks;
• 1 carrot;
• 1 onion;
• 3 potatoes;
• 400 grams of cabbage;
• 2 liters of water.

How to quickly cook chicken soup with cabbage

Finely chop the onion and fry for a couple of minutes in a slow cooker on the “Fry” mode.

Grate the carrots, add them to the onion, and cook for a few minutes.

Wash and peel the chicken.

Cut the potatoes into cubes and the cabbage into strips.

Place all the ingredients in a slow cooker, pour in the required amount of water, add salt and stir.

Cook for one hour on the “Soup” mode

Option 3: Chicken soup with cabbage and broccoli

There are a few simple secrets on how to choose the right cauliflower:
fresh cabbage has lower leaves that are not limp and have a “healthy” green color;
It is better to take dense and heavy heads of cabbage of medium size;
no need to buy cabbage with brown spots, mold or black spots;
You shouldn’t store it in the refrigerator for more than a week, but if you separate it into inflorescences and put it in the freezer, it will not lose its beneficial properties for six months;
Cabbage should be protected from moisture and stored only in a special compartment for vegetables or a vacuum container.

Ingredients:

• 250 grams of rice;
• 400 grams of cauliflower;
• 75 grams of onion;
• 350 grams of chicken.

Step by step recipe

Pour boiling water over the rice for fifteen minutes, then rinse several times.

Boil chicken meat until tender in salted water.

Pour rice into boiling broth.

Finely chop the onion, divide the cauliflower and broccoli into florets.

Fry the onion for three minutes.

Add broccoli and cabbage to the onions and cook for another six minutes.

Transfer the vegetables from the frying pan to the soup, stir, and cook for six minutes.

Finely chop the greens, pour into the soup, stir, remove from the stove and let the dish brew.

Cauliflower contains a lot of fiber, coarse dietary fiber that collects toxins and removes them from the body naturally. In addition, this vegetable contains vitamins of groups B, C, PP and K, potassium, fluorine, iron, manganese, selenium and phosphorus. Cauliflower has a choleretic property, so it should be eaten when taking antibiotics. And thanks to the presence of diindollomethane, it helps in the prevention of prostate cancer.

Option 4: Chicken soup with cabbage and mushrooms

By adding mushrooms to the classic chicken soup recipe, you can get a richer taste. You can use both pickled and fresh champignons, but keep in mind that the latter will have to be cooked longer. They contain a lot of vitamins B, C, E and PP, manganese, iron, chromium, fluorine, calcium and other beneficial substances that have a positive effect on health. For example, riboflavin helps the thyroid gland, polysaccharides are excellent for preventing cancer, and lecithin removes cholesterol and fights the symptoms of atherosclerosis.

Ingredients:

• 450 grams of chicken;
• 200 grams of cabbage;
• 4 potatoes;
• 2 onions;
• 2 carrots;
• 6 champignons;
• 1 egg;
• 2 tbsp. spoons of sour cream;
• 0.5 lemon.

How to cook

Wash the chicken, add water, add salt and cook until tender, remembering to remove the foam with a slotted spoon.

Add bay leaves and pepper to the broth.

Remove the chicken from the soup and separate the meat from the bones.

Strain the broth and put the meat in it.

Finely chop and fry the onion and carrots for several minutes over low heat.

Chop cabbage, potatoes and mushrooms.

Place the potatoes into the boiling broth and cook for twelve minutes.

Add vegetables and mushrooms to the soup and cook for twelve minutes.

Finely chop all the greens and add them to the soup.

Squeeze the juice from the lemon into the broth and cook for five minutes.

Beat eggs with sour cream, cook, stirring until thickened.

Pour the egg-sour cream mixture into the soup, cook for a couple of minutes, stirring.

Chicken broth contains a lot of amino acids and peptides; with the addition of herbs and vegetables, its benefits increase many times over, for example, onions and garlic are excellent for preventing colds. And if you eat the soup hot, you can improve your digestion. This will be especially useful for those who suffer from gastritis, since chicken broth helps remove excess “acid” from the stomach and alleviates its condition. The amino acid cysteine ​​helps thin mucus and alleviate symptoms of respiratory system diseases.

Option 5: Chicken soup with cabbage and vermicelli

To make the soup more satisfying, you can cook it with noodles; I usually use small varieties that cook quickly; you need to add them just five to ten minutes before the end of cooking. You can add absolutely any spices, but it is better not to use too much of them so as not to overwhelm the taste of the chicken.

Ingredients:

• 400 grams of chicken;
• 100 grams of vermicelli;
• 45 grams of carrots;
• 45 grams of onion;
• 0.5 sweet peppers;
• 100 grams of cabbage;
• 40 grams of tomato.

Step by step recipe

Boil the chicken in salted water until cooked.

Cut and fry the tomato, onion and carrots.

Chop the cabbage, add to the broth, and cook for five minutes.

Add the roast to the soup along with the noodles and cook for eight minutes.

Add salt, pepper, stir and let stand for fifteen minutes.

Hot chicken broth contains many vitamins and nutrients that strengthen the immune system and have a beneficial effect on the functioning of the nervous system, bone and cartilage tissue. However, for those who are on a weight loss diet, it is better not to abuse this dish or prepare it exclusively from chicken fillet or bones with a low fat content.

Soups with cabbage are very beneficial for the body. They saturate it with necessary substances and cleanse it of toxins and impurities.

There are quite a few ways to make the mentioned dish. We will present you only two simple and accessible recipes that can be used every day.

Cabbage soup

There are different recipes for this dish, but this one is especially popular. There are probably no people who don’t love homemade sour cabbage soup. There is nothing complicated in preparing this dish. Moreover, it does not require the purchase of expensive and overseas products. To verify this, let’s present a list of ingredients included in this dish in more detail:

• pickled white cabbage - 2 cups;
• millet - approximately 50 g;
• medium-sized sea salt - use according to your taste;
• onions - 2 pcs.;
• soup chicken - ½ carcass;
• potato tubers - 3 pcs.;
• freshly picked dill and parsley - 1 bunch.

We process products

Chicken cabbage soup should be made at least once a week. This broth will saturate your body with important microelements and give you strength and energy.

To prepare the dish in question, it is necessary to process all the products. Soup chicken should be washed well and cut into portions. As for fresh vegetables, they need to be peeled and chopped into small cubes. It is also necessary to rinse pickled white cabbage and millet separately.

Cooking the first course on the stove

Soups with cabbage are cooked in large saucepans. Pour regular cold water into the bowl and lay out all the chicken pieces. After bringing the broth to a boil, add table salt and other spices to it, and then cook for about half an hour. During this time, the meat should become slightly soft. After that, add sauerkraut, carrots and onions to it. Bringing the ingredients back to a boil, cover them with a lid and cook for another 19 minutes.

After the broth is saturated with the aromas of sauerkraut, and the vegetables and meat become soft, add potato cubes, millet and chopped herbs to them. After tasting the soup, various spices are also added to it (optional).

In this composition, the first dish is cooked for 26 minutes, after which it is removed from the stove and left under the lid for some time.

Serving for lunch

Soups with cabbage are served for lunch only hot. The finished dish is laid out on plates, flavored with fresh herbs and served to the household along with a slice of bread. If you think that such a lunch is too lean, we recommend adding a little sour cream to it.

Making delicious soup with cabbage and potatoes

We talked above about how to prepare the first course with sauerkraut. However, some cooks prefer to make such a lunch using fresh white vegetables. To implement this recipe, we also recommend using chicken meat. But first things first.

So, to make chicken cabbage soup, we need the following set of ingredients:

• fresh white cabbage - ½ small fork;
• sunflower oil - approximately 30 ml;
• cold tap water - approximately 2 liters;
• sea ​​salt is not very coarse - use to taste;
• fresh juicy carrots - 1 pc.;
• onions - 2 pcs.;
• soup chicken - ½ carcass;
• potato tubers - 3 pcs.;
• freshly picked dill - 1 not very thick bunch.

Preparing the ingredients

All cabbage soups are very similar in composition. However, there are still some differences between them.

To prepare the dish in question, wash half of the soup chicken carcass thoroughly, cutting off all inedible parts. After this, the meat is chopped into large pieces and left aside.

All vegetables are also processed separately. Potato tubers, fresh carrots and onions are peeled and then chopped into medium cubes. After this, the white cabbage is cleaned of rotten leaves and cut into thin strips.

Heat treatment

To make the soup with cabbage and chicken as aromatic and rich as possible, fried vegetables must be added to it. To prepare them, heat the oil in a saucepan, and then lay out the carrots and onions. Both ingredients are thoroughly fried until soft, removed from the stove and cooled.

As for the broth, prepare it as follows: place all the pieces of soup chicken in a saucepan with water, salt and bring to a boil. After this, close the dish and cook the meat for 30 minutes.

After time, fresh white cabbage is added to the broth. After bringing the soup to a boil, cook it for about 22 minutes, after which potato cubes and fresh dill are added. In this composition, chicken soup is cooked for about 18 minutes. During this time, the vegetables should become as soft as possible.

After all the steps described, add previously fried vegetables to the almost finished first course and mix them thoroughly. In this form, chicken soup is boiled for about 5 minutes and removed from the stove. After keeping the dish covered for ¼ hour, it is laid out on plates and served.

How and with what to present?

Now you know how to quickly and deliciously cook chicken soup with cabbage. Recipes for such dishes were described just above.

After the vegetable broth with poultry meat is ready, it is immediately laid out on plates. For lunch, this dish is presented with a slice of bread, as well as low-fat mayonnaise or fresh sour cream. Chicken soup can also be flavored with a small amount of green onions or dill.

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Soup with chicken and sauerkraut

Many modern women prefer to use recipes that do not require much time, but, unlike quick meals, are healthy and nutritious. Such dishes include traditional Russian soup with chicken and sauerkraut. It takes about 40 minutes to prepare, and the soup turns out hearty, with a rich, aromatic broth and pleasant sourness.

Ingredients:

Recipe for sauerkraut soup:

Wash the chicken breast well. Cut into cubes of arbitrary size. Boil in salted water. Cook for about twenty minutes.

Of course, you can take other meats - pork, beef, turkey. But keep in mind that the cooking time will increase.

Peel the potatoes. Cut into small cubes.

When the meat is cooked, add potatoes to it.

Peel the onion and finely chop it. Grate the carrots using a grater.

You can fry them with vegetable oil, but if you just add them to the soup, the taste hardly changes and the dish turns out delicious.

Add vegetables to the pan when the potatoes are half cooked. Mix.

When the potatoes are cooked, add a little salt (don’t forget that cabbage also contains salt), pepper and spices. Cook for another two minutes.

Cook for a few more minutes and the soup is almost ready.

Add two bay leaves to the soup, cover with a lid and leave for five minutes. After this, remove the bay leaf.

When serving, decorate with herbs and, if desired, add a spoonful of sour cream or mayonnaise. Bon appetit.

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Chicken and cabbage soup recipe

Fresh cabbage soup with chicken and potatoes

Ingredients

• 3 liters of water;
• approximately 700 g chicken;
• medium sized carrots;
• one large onion;
• four medium potatoes;
• 1/2 head of cabbage;
• three tablespoons of vegetable oil;
• whole dried bay leaf;
• a few black peppercorns;
• two cloves of garlic;
• salt.

Cooking method

1. Boil clear chicken broth. Remove the finished chicken, remove the bones, and divide into small pieces. You will need to return it to the pan later, shortly before the cabbage soup is completely ready.
2. Peel, wash and prepare the vegetables - grate the carrots on a large-mesh grater, cut the potatoes into small cubes, cut the onion into small squares, finely chop the cabbage.
3. Add chopped potatoes to the boiling broth, followed by shredded cabbage. Cook for 20 minutes over low heat.
4. While the cabbage-potato duet reaches readiness in the broth, the onions need to be brought to transparency in oil heated in a frying pan, add grated carrots and simmer, stirring frequently, for 4 minutes.
5. Add the cooked onions, carrots, salt, bay leaf and pepper to the pan, cover and cook over reduced heat for another 10 minutes.
6. Grind the peeled garlic, add it to the almost finished dish, add chopped chicken meat there and let the cabbage soup stand for 15 minutes under the lid.
7. Serve hot cabbage soup with sour cream and chopped herbs.

This soup can also be prepared with tomatoes.

Watch also an interesting video that will help you cook this soup even more deliciously.

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Spring soup with chicken, young cabbage and zucchini, chicken soup recipe

To compensate for the loss of vitamins in winter, in early spring try to prepare as many vegetable dishes as possible from the first vegetables that appear.

Light spring soups made from white meat chicken broth with green vegetables will quickly satiate and warm your body. You can prepare a light spring chicken soup very quickly if you have ready-made chicken broth.

Brief heat treatment of vegetables almost does not change their beneficial properties, but the digestive system will absorb light soup much faster than raw vegetables. A healthy chicken soup recipe with spring vegetables can be prepared for children and adults. Eat right!

Cooking time: 1 hour

Number of servings: 6

• chicken (breast) – 400 g;
• bay leaf – 2 pcs.;
• celery root – 200 g;
• stem celery – 50 g;
• zucchini squash – 1 pc.;
• potatoes – 2 pcs.;
• carrots – 2 pcs.;
• young cabbage – 300 g;
• onion – 1 pc.;
• leek – 150 g;
• garlic - 4 teeth.

Recipe for spring soup with chicken, young cabbage and zucchini:

Prepare broth from chicken breast and vegetables. Place skinless chicken breast in cold water. Add: a whole carrot, an onion, two cloves of garlic, a piece of celery root, celery greens, bay leaf. Cook for 40 minutes. Remove vegetables. Strain the broth.

While the broth is cooking, chop the vegetables. Cut the carrots into thin slices.

Cut the potatoes and celery root into cubes of the same size. These vegetables, along with carrots, should be placed first in the prepared broth and cooked for 15 minutes.

Add the green part of the soup 5 minutes before it is ready. Cut young cabbage leaves into thin strips.

Cut the leek into rings. Add half of the white stem and the chopped green part of the leek to the soup.

Cut a small zucchini into thin slices.

Place the green part of the soup in a saucepan in which the carrots, celery and potatoes have already been cooked. Cook for 5-7 minutes. Vegetables should not lose their bright green color.

Season the finished soup with chicken, young cabbage and zucchini with fresh stalk celery and green leek rings. Season the Spring soup with low-fat yogurt or low-fat sour cream to taste.

Traditionally, in Russian cuisine, white cabbage is used for soups, but you can prepare the first course with any type of this healthy vegetable. The recipes for such soups are quite simple. Among the options for cabbage soup, you can find both very satisfying recipes and those that do not contain many calories - for those who need to stick to a diet.

Step by step recipe

Diet soup with chicken and cabbage contains elements necessary for the body. It should definitely be included in the children's menu. It can also help strengthen the body and cope with colds faster.

Chicken soup with fresh cabbage and potatoes

For those who prefer thicker and more satisfying options, we can recommend a recipe for soup with potatoes.

Products:

• 250 g chicken;
• 300 g of potatoes (when selecting tubers, those that are greenish, sprouted, or with rotten or darkened areas are rejected);
• 400 g fresh white cabbage;
• 100 g of onions, carrots;
• 10 ml plant. oils;
• 70 g vol. pastes;
• salt pepper.

The soup can be prepared 2 hours in advance.

Calorie content per 100 g of soup: 33 kcal.

The chicken is washed and separate parts suitable for cooking are prepared. Place in a pan of water and cook until the liquid boils. Remove debris and foam. Throw in small potato cubes.

The onion is finely chopped, the carrots are cut into strips or grated. Fry the onion in oil, after 2 minutes add carrots to it, mix, add tomato paste and cook for another 2 minutes.

Pour shredded cabbage into a saucepan with broth, then fry and spices. Stir and cook until the potatoes are ready. Then, before serving, the soup sits for another 15 minutes under the lid, no longer on the stove.

Cauliflower soup with chicken

Cauliflower contains an impressive list of vitamins and beneficial microelements. You should definitely try dishes made from it. For example, a dietary soup with cauliflower and chicken will not only help you avoid putting on extra pounds, but will also help preserve the beneficial properties of the products included in it.

Ingredients:

• 650 g chicken (you can take one whole breast, removing the skin and excess fat);
• 3 pcs. potatoes;
• 2 pcs. laurel leaf and pepper;
• 3 liters of water (passed through a filter or drinking);
• 1 piece each onions, carrots;
• 550 g cauliflower;
• sugar, salt, herbs, pepper (each of these products - in accordance with preferences, you can refuse everything except salt, if it is not contraindicated).

Time required: 1.5-2 hours.

Calorie content per 100 g: 26 kcal.

Place the washed chicken in a pan and add water. Place on the stove and wait for it to boil. Remove foam and debris, reduce the temperature to the minimum value.

Add onion, salt and pepper. Potatoes are peeled, just like carrots. Cut the potatoes into cubes and grate the carrots.

Along with bay leaves and peppercorns, add potatoes and carrots to the broth. After 15 minutes, add chopped greens (optional) and cabbage, divided into inflorescences, into the soup.

Return the heat to medium. After waiting for it to boil, cook for 20 minutes. Then the stove is turned off. Wait another 15-20 minutes before the soup is served.

Broccoli and chicken soup

Broccoli is not the most familiar type of cabbage for our housewives. Nevertheless, you should not ignore it, since the benefits from using this product are no less than in previous versions. Using such an unusual ingredient, you can make the family menu more varied.

Products:

• 500 g chicken (piece of fillet or breast);
• 400 g broccoli;
• 3 l filtered or min. water;
• 1 piece each carrots, onions;
• 20 g each of green onions, parsley;
• 5 potatoes (not spoiled, without green or rotten areas - trimming such tubers will not help remove harmful substances);
• 2 tbsp. l. rast. oils;
• salt.

The soup takes 1 hour to prepare.

Calorie content per 100 g: 28.5 kcal.

The chicken is washed, poured into soup containers with water and cooked for half an hour. Individual broccoli inflorescences are washed, potatoes are cut into cubes, onions are chopped, and carrots are grated using the large side of a grater.

Carrots and onions are fried in oil. After half an hour of cooking, add potatoes and broccoli to the chicken. After waiting for it to boil, pour in the roast and salt. After 5 minutes, the cooking process is completed. The soup should sit for 15 minutes. Chopped green onions and parsley are added to the plate.

Soup with Brussels sprouts and chicken

Another rare guest on our tables is Brussels sprouts. Its balls look very interesting in soup, but, in addition, the dish turns out healthy and light.

Products:

• 3 liters of water or pre-cooked chicken breast broth;
• 400 g chicken;
• 150 g Brussels sprouts balls (frozen ones are allowed: they do not need to be thawed before cooking, just rinsed);
• 1 onion and 1 carrot each;
• 3 potatoes;
• pepper, salt, if desired - spices, herbs.

You will have to allocate 1 hour for the process of preparing the soup.

Calorie content per 100 g: 31 kcal.

The chicken, after washing it first, is placed in a pan with water. Place on the stove and, after waiting for the broth to boil, add salt. Remove the meat to a separate plate and strain the liquid. We send the broth to boil again, add diced carrots, potatoes, and chopped onions.

After 8 minutes, return the meat, cut into pieces, to the soup, throw in the cabbage balls (you can cut them in half or leave them whole). Add pepper and spices. Cook for 10 minutes. Turn off the stove and leave the soup for 15 minutes. You can put greens on a plate.

The soup can be prepared from both fresh and frozen cabbage of all types. Before adding it to the broth, you do not need to wait for defrosting, but it is worth rinsing the product.

It is better not to cook cabbage for a long time, then it will retain more benefits and will not turn into mush. Therefore, it is added in the second half of the soup preparation process.

The finished dish can be consumed the day after preparation, but it must be stored in the main compartment of the refrigerator in a closed container or directly in a saucepan.

Chicken and cabbage soup can become a frequent guest on the family dinner table, because the variety of recipes and types of this vegetable will not allow it to get boring.

Soup cooked with meat broth is especially tasty. It is rich and rich. I often cook soups with chicken broth. The dishes turn out tender and flavorful.

I really like adding all kinds of vegetables to soups. So, recently in our family soups in which... Moreover, I put all kinds of cabbage - the one that I have on the farm.

A friend told me to fry vegetables in butter before adding them to the soup. I rarely cook fried vegetables, and I also don’t prepare vegetables in any way (except for cleaning and washing, of course) before adding them to the broth. But I really liked using butter. This gives the soup a special tenderness and piquancy.

I don't put any spices. My soup is eaten by everyone in the household, but it’s too early for the little ones to see an abundance of spices in their food. But if you wish, you can add a mixture of peppers, coriander, marjoram, and other spices for flavor.

Cooking steps:

Alt="4) Melt the butter in a frying pan. Place carrots, grated using a medium grater, and cauliflower and broccoli, separated into florets. Here I also add a clove of chopped garlic for aroma and piquancy. Stirring, fry for two minutes.



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4) Melt butter in a frying pan. Place carrots grated using a medium grater, cauliflower and broccoli separated into florets. I also add a clove of chopped garlic here for flavor and piquancy. Stirring, fry for two minutes.

Ingredients:

Water 3 l, chicken 600 g, potatoes 3-4 pcs., broccoli 100 g, cauliflower 100 g, onions (small) 2 pcs., carrots 1 pc., butter 50 g, garlic 1 clove, green onion to taste, dill to taste, salt to taste.

This recipe makes a real summer soup, with cabbage and chicken broth. The first one is light and unpretentious; it can be served warm or cold. Suitable for children's kitchens and for people who adhere to any diets. The tastier soup is actually cooked at the beginning of summer from new potatoes, young cabbage, carrots and herbs. You can use any chicken for the broth, even a soup set.

Ingredients

• 7-8 sprigs of fresh herbs
• 250 g chicken meat
• 2 liters of water
• 1.5 tsp. salt
• 2-3 celery stalks
• 3-4 peas of allspice
• 3-4 potatoes
• 150 g white cabbage
• 1 carrot

Preparation

1. First you need to set the broth to boil. Place pieces of chicken (fillet or soup set) into the pan; you also need to add a few sprigs of parsley, dill, celery, allspice, and black peppercorns. Fill everything with water and put the pan on the fire, wait until the water boils and cover with a lid - let it cook.

2. While the broth is cooking, you need to start preparing the vegetables. Peel and wash the potatoes, cut into cubes or cubes. When the chicken has cooked for about 30 minutes, you can add the potatoes to the pan.

3. Wash and dry the cabbage, chop finely. Peel and wash the carrots, grate on a coarse or fine grater.

4. If the cabbage is young, it does not need to be crushed, but can be immediately sent to the pan. Also add carrots to the pan. If desired, you can fry it - then the color of the soup will be brighter (yellow). Salt the soup and cook it for another 10-15 minutes. 5 minutes before the end of cooking, try to see what happened - perhaps something is missing.