Slow Cooker Chicken Soup with Napa Cabbage
User Reviews
4.7
195 reviews
Excellent
Slow Cooker Chicken Soup with Napa Cabbage
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This slow cooker version of a Korean chicken soup is packed with tender chicken and soft napa cabbage!
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Ingredients
- 3 pounds cut chicken parts bone-in, skin-on preferably
- 12 ounces Napa cabbage thick, outer leaves preferably (see note)
- 1/2 medium onion
- 6 to 7 plump garlic cloves
- 3 thin ginger slices about 1 inch round
- salt and pepper
- 2 scallions
Instructions
- Clean the chicken, trim off excess fat and place in the slow cooker.
- Roughly cut the cabbage leaves into big pieces. Cut the onion into 4 big wedges. Add the cabbage, onion, garlic, and ginger to the slow cooker. Add water to fill up to ⅔ of the slow cooker (about 8 cups). Add 1 tablespoon (2 teaspoons if using very fine salt) of salt and 1/4 teaspoon pepper.
- Cover, and cook for about 4 hours on high or 6 hours on low. Cut the scallions into about 2-inch length pieces, and drop into the soup, with a few minutes remaining. Add salt and pepper to taste.
- Remove the excess fat. You can spoon off the fat, or use a fat separator. You can transfer the chicken and vegetables to another pot, and strain the broth if you like cleaner broth.
Notes
- You can use the leftover napa cabbage for another soup - Baechu Doenjang Guk.
- Baechu Doenjang Guk
Genuine Reviews
User Reviews
Overall Rating
4.7
195 reviews
Excellent
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