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Napa Cabbage and Chicken Soup
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Source: https://recipheon.com/en/recipes/soups/napa-cabbage-and-chicken-soup
About this recipe
Napa cabbage and chicken soup with rice and carrot is a mild, filling option for an everyday meal. Napa cabbage cooks quickly and remains lighter than regular cabbage, making it well suited to a simple soup. Chicken provides protein, rice thickens the broth and makes it more substantial, and carrot balances the flavors with gentle sweetness. The short ingredient list creates a satisfying soup without a heavy base.
Ingredients
1/2 head of Napa cabbage
180 g chicken breast
900 ml broth
1 carrot
70 g rice
Steps
Cut the chicken breast into small, even dice. Peel the carrot and cut into thin slices. Wash the cabbage, remove the tough core and shred into strips. Rinse the rice in a sieve and check the cooking time on the package.
Bring the broth to a boil, add the rice and reduce the heat. Add the carrot for the last 15–18 minutes of the rice's cooking time; if the variety needs that length of time in total, add both together.
Add the chicken pieces for the final 10–13 minutes of cooking. Gently separate them and simmer over low heat until their surfaces are cooked and the rice is nearly tender.
Add the cabbage for the final 3–4 minutes to soften slightly. Before serving, check that the rice is tender and the thickest chicken piece is fully cooked in the center too; continue cooking until this point if necessary. Serve immediately so the cabbage retains its texture.
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