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Napa Cabbage Soup

A great soup for this fall/winter season.
Servings 8 -10
Author Calsang (friend of Toni, the blog author)

Ingredients

  • 2 Napa Cabbages chopped *cut off about an inch from bottom of each and discard
  • 2 boxes of Chicken Broth NO MSG & reduced fat are what we use
  • 2-3 packages of Mushrooms we prefer portobello cut in big pieces
  • Seasame Seed Oil
  • Vinegar we use Heinz Tarragon Vinegar
  • 2 White Onions chopped
  • Asian Red Chili's w/ Garlic
  • 1 Bunch Cilantro finely chopped
  • Lemon Pepper 2-3 shakes
  • 1 small can of "La Costena" green mexican salsa *use only 1/2-3/4 of the can depending on spice wanted*
  • 2 bunches Green Onions coarsely chopped
  • 4 cloves Garlic thinly sliced
  • 2 large Chicken Breasts diced

Instructions

  1. Sautee white onions with olive oil in stock pot.
  2. When lightly browned, add green onions, garlic, and mushrooms.
  3. Cook until mushrooms are tender.
  4. Add chicken brother to about 1/2 way full
  5. Add the napa cabbage. If pot is full before all is added wait until the cabbage shrinks to add more.
  6. Fill pot with more chicken broth until it covers cabbage.
  7. Cook on high until it comes close to boiling.
  8. Reduce heat to low and cover.
  9. In frying pan, add olive oil AND sesame see oil. Let heat up.
  10. Add chicken and cook on medium heat, adding 2 tbsp of red chili peppers.
  11. Continue cooking until chicken is cooked through.
  12. Add everything from fry pan into soup. Mix well, cover, and cook on low for about 20 minutes.
  13. Eat & Enjoy!

Recipe Notes

Cooking times are guessed because I didn't actually time when it was made.
The process is lengthy in preparation and ingredient list is long but it's so tasty, you'll forget all about that with the first bite.