4.7 from 195 votes
Slow Cooker Chicken Soup with Napa Cabbage
Slow Cooker Chicken Soup with Napa Cabbage gently simmers bone-in chicken with Napa cabbage, onion, garlic, and ginger to create a flavorful broth infused with aromatic ingredients. The addition of scallions near the end brightens the soup. The soup is seasoned simply with salt and pepper to allow the delicate flavors of the chicken and vegetables to shine. Using a slow cooker makes this an effortless comfort soup with tender meat and soft cabbage.
Servings:
4
Course:
Soup, Others
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.
Cup of Yum
Notes
- Leftover Napa cabbage from this soup can be used in Baechu Doenjang Guk, another Korean cabbage soup.