Chicken, Rice and Cabbage Soup Recipe #57042
A tasty soup from a cookbook called "Lean and Lovin' It". Cut down on the white pepper and cayenne for a less spicy soup.
by Molly53
40 min | 15 min prep
SERVES 8
- 6 cups low-fat chicken broth
- 2 medium onions, sliced
- 1/2 cup basmati rice (regular long grain white rice will also work)
- 1/3 head cabbage, coarsely chopped
- 2 slices lemons
- 1/2 lb cooked chicken, chopped (may also use cooked turkey)
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/8 cayenne pepper
- 1 tablespoon cornstarch, mixed with
- 1/4 cup chicken broth
- In a medium saucepan over high heat, bring chicken broth to a boil.
- Add onions and rice.
- Reduce heat to low.
- Simmer, covered, for 12 minutes.
- Meanwhile bring a large pot of water to a boil.
- Add cabbage and boil for 2 minutes.
- Drain.
- Add cabbage and lemon slices to the broth/rice.
- Simmer for 5 minutes.
- Add chicken, parsley, salt, white pepper and cayenne.
- Simmer until the chicken is heated.
- Stir in the cornstarch mixture.
- Return soup to a simmer.
- Serve hot.
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5 stars