Slow Cooker Chicken Soup with Napa Cabbage
User Reviews
4.7
Slow Cooker Chicken Soup with Napa Cabbage
Description
This recipe starts by placing cleaned bone-in chicken parts into a slow cooker with roughly cut Napa cabbage pieces, wedges of onion, whole garlic cloves, and thinly sliced ginger. Water fills the cooker about two-thirds full, and salt and pepper season the base. Cooking on high for 4 hours or low for 6 hours slowly extracts flavor from the chicken and vegetables to create a mild, soothing broth.
Scallions cut into lengthwise pieces are added towards the end of cooking to maintain freshness and mild onion flavor. Before serving, excess fat can be removed from the top by skimming or separating. Transferring chicken and vegetables to another pot and straining the broth achieves a cleaner soup if desired.
The soup offers gently flavored meat tender from slow cooking, accompanied by softened Napa cabbage and a fragrant, light broth highlighted by garlic and ginger. It’s suitable as a warming meal base or a simple starter with restrained seasoning.
Ingredients
- 3 pounds chicken bone-in, skin-on preferably, cut parts
- 12 ounces Napa cabbage thick, outer leaves preferably (see note)
- 1/2 onion medium
- 6 to 7 garlic plump cloves
- 3 ginger about 1 inch round, thin slices
- salt
- black 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
- Leftover Napa cabbage from this soup can be used in Baechu Doenjang Guk, another Korean cabbage soup.
User Reviews
Overall Rating
4.7
You'll Also Love
