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Dec 19, 2020

Chicken and Rice Soup with Cabbage

This Chicken and rice soup with Napa cabbage is infused with the Asian flavors of black bean garlic sauce and chili bean sauce. This recipe is succulent and delicious, and the ingredients mimic the results of a long simmered soup. 

Asian-Style Chicken and Rice Soup with Cabbage and





This quick throw it together soup gets its beautiful richness from added gelatin to imitate the the richness of long simmered chicken broth. 

This soup is garnished with scallions and cilantro. Plus, you can add some medium cooked eggs to the soup to enhance the Asian flavors. 

I recommend using chicken from a store bought rotisserie chicken. Shred it and add it to the simmering broth for an amazing chicken soup. 

Chicken and Rice Soup



You can use either black-bean garlic sauce or chili-bean sauce, which ever you prefer or have on hand. I actually used both and loved the combination. 

This soup takes just 25 minutes to make and it is so comforting. You can skip the gelatin, but I really loved the way it gave the soup the texture and feel of a soup that has spent hours simmering on the stove. 

Besides the chicken, gelatin, and Asian sauces, all you need is some shredded Napa cabbage, some white rice, and salt and pepper. I had some leftover Napa cabbage from making air-fryer pork and vegetable spring rolls, and it went perfectly in this soup. 

Chicken and Rice Soup with Cabbage




The medium cooked eggs were tasty in this soup. You could also use soft boiled eggs. It's up to you! 

Everyone who tried this soup totally loved the flavors. It's comforting, but still has a brighter flavor than traditional chicken and rice soup because of the added bean sauce. 

I've been able to find the bean sauces in the limited Asian section of my standard grocery store. If your store doesn't carry either, you can easily find them in a Chinese grocery store. 

I sent some of this soup home with my daughter to re-heat later, and I got a text exclaiming that it was delicious. I'm always sending her home with food I've made, but this was one of the dishes that didn't require fishing for compliments. 

Soup Saturday Swappers logo




This month, the Soup Saturday Swappers group is making soup with cabbage. Our host is Sue of Palatable Pastime

Check out everyone's cabbage soups! 

Soup Saturday Swappers December 2020 Cabbage Soups


Chicken and Rice Soup with Cabbage in bowl




This recipe was adapted from Milk Street Magazine, September/October, 2020. I am always excited when this magazine arrives in my mail box. 



Chicken and Rice Soup with Cabbage

Chicken and Rice Soup with Cabbage
Yield: 6 servings
Author: Karen Kerr
This Chicken and rice soup with Napa cabbage is infused with the Asian flavors of black bean garlic sauce and chili bean sauce. This recipe is succulent and delicious, and the ingredients mimic the results of a long simmered soup.

Ingredients

  • 8 cups low sodium chicken broth
  • 3 packets (1/4 ounce) unflavored gelatin
  • 4 teaspoons black bean garlic sauce or chili bean sauce OR a combination of two teaspoons each of the two. 
  • 2 cups thinly sliced Napa cabbage
  • 1 cup long grain white rice
  • 3 cups shredded rotisserie chicken
  • 1/2 teaspoon black pepper plus salt to taste, approximately 1/2 teaspoon
  • 6 medium-cooked eggs, peeled and halved (optional)
  • 2 scallions, thinly sliced
  • 1/2 cup chopped fresh cilantro

Instructions

  1. In a 4 quart saucepan, combine the broth and gelatin. Let sit for 6 minutes. 
  2. Add the bean sauce(s), cabbage, and rice.
  3. Bring the contents of the pot to a boil and then reduce the heat to a simmer and cook until the rice is tender, about 10 to 15 minutes. 
  4. Add the chicken and cook until heated through. Add the pepper and salt. 
  5. Serve with the optional egg and the scallion and cilantro garnish. 

Calories

413

Fat (grams)

16

Sat. Fat (grams)

4

Carbs (grams)

19

Fiber (grams)

1

Net carbs

17

Sugar (grams)

3

Protein (grams)

49

Sodium (milligrams)

500

Cholesterol (grams)

235
soup, chicken
Soup
Asian
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Would you like to comment?

  1. Great idea adding the Asian flavors and I love the hard boiled egg nestled in there.

    ReplyDelete
  2. Great tip about the gelatin to make faux bone broth. I'll have to try it soon!

    ReplyDelete
    Replies
    1. I was sort of skeptical, but it really works!

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  3. That looks like such a decadent soup! I love that the recipe can achieve that while still staying simple to make.

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  4. Using gelatin sounds like a fantastic way to amp up the thickness of the broth - what a terrific idea!

    ReplyDelete
  5. The recipe is very simple.Love that and would definitely try vegetarian version of it. Thanks for sharing the recipe.

    ReplyDelete
    Replies
    1. I think it would easily be adapted to vegetarian.

      Delete
  6. What a simple yet delicious and colorful soup!

    ReplyDelete

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