CABBAGE AND TOMATO CHICKEN SOUP
This recipe is from The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens.
Provided by PanNan
Categories Whole Chicken
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cover chicken with water in a large pot. Cook 1 hour and remove chicken.
- Meanwhile, prepare remaining ingredients, and add to pot after removing chicken, and cook for 1 hour.
- Meanwhile, place chicken in baking dish and roast it in a 350 F oven for 30 minutes. After roasting, let chicken cool for 10 minutes before removing meat from the carcass and adding the meat to the soup pot.
- Simmer until the meat is heated through, and serve.
Nutrition Facts : Calories 701.7, Fat 45.8, SaturatedFat 13.1, Cholesterol 226.8, Sodium 249.7, Carbohydrate 11.8, Fiber 3.7, Sugar 6, Protein 58.3
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