Home » Cabbage » Cole Slaw Soup

Cole Slaw Soup

Cole Slaw Soup - Melady Cooks

Cole Slaw Soup – Melady Cooks

A simple bag of shredded cabbage started me on a search for recipes that consumed hours I’ll never see again. Did I mention I was at work? It was a slow day and although I had to put my search on hold several times it really did take 4 hours to come to the conclusion I needed to reinvent a cabbage soup. I would call it Cole Slaw Soup.

I’d bought the bag of shredded cabbage and carrots to make an Asian cole slaw for a party buffet the previous weekend. With all of the other cooking and baking, I’d had to abandon the recipe and make a mental note to use it in another way in the coming week. We’d eaten another Asian cole slaw recently and I wasn’t in the mood to make the two of us eat it all week-long again.

Our summer had ended rather abruptly in mid-July and we hadn’t gone above the mid-70s again for over a month. Up North, we have rather short summers, but that was short even for us! We had a nice stretch of soup weather and so the shredded cabbage was fated to become part of a soup. My humorous streak dubbed it “Cole Slaw Soup” because of my original intentions for the cabbage.

Besides the shredded cabbage, which was going to cook fairly quickly, I wanted a bunch of sliced carrots and some diced sweet bell peppers. Maybe a couple of thinly sliced celery ribs. And I definitely wanted to put spinach in the soup. I was trying to eat low-carb and a massive amount of veggies might distract me from missing rice or potatoes or noodles in a soup.

My first thought was to use a beef broth, maybe make my own using some roasted soup bones. I’d just asked my P.S. (Personal Shopper/spouse) to bring some home so I could make a big pot of borscht sometime soon. Our son had asked for the recipe recently, saying he was craving it, and I thought I’d be all motherly and just make a big pot and bring it over to his house. With a printed out recipe for his future use.

Add chicken to large pot and cover with water

Add chicken to large pot and cover with water

So I decided to go with a chicken broth base for my cole slaw soup. I didn’t want to do two beef soups so close together. I’m not much into beef and using it in one soup was going to be enough messing with bloody red bones and stuff.

I picked up a whole chicken on my way home from work and put it into the bigger soup pot and covered it with water. I didn’t add veggies as I’d be putting them in later anyway, to remain in the soup. I let the soup pot come to a boil, turned it down to medium low, and let it simmer for a couple of hours. I had to add water a couple of times to keep the bird underwater. I set my stove timer for 30 minute increments to check on it. I tend to forget to check it and I didn’t want it to cook down too much.

Ready to strain after several hours of simmering

Ready to strain after several hours of simmering

After about 2 hours I removed the chicken and strained the broth into a large bowl. I let it cool and refrigerated it for the next day. When the chicken had cooled I removed all the meat from the bones and refrigerated that as well.

Separate the meat and refrigerate separately

Separate the meat and refrigerate separately

The next day I diced a large onion and sliced up 4 or 5 large carrots. I also thinly sliced up 3 ribs of celery. I had heated a large skillet and drizzled some olive oil into it, then added my chopped veggies. I let them sauté until the carrots lost most of their crunch, then put them all into a large soup kettle.

Saute onions and peppers

Saute onions and peppers

I skimmed the fat off the top of my chicken broth and added about 2 quarts of broth and about 3 cups of diced chicken and let the soup come to a boil. I reduced the heat to medium low and added some seasonings. I used a teaspoon of dried sage, a bay leaf, a teaspoon of salt and one of pepper. I also put a half teaspoon of basil into it for an interesting twist of flavor.

Simmer for 30 minutes

Simmer for 30 minutes

The soup simmered for about 30 minutes, with the kitchen getting more fragrant as it cooked. I love the smell of soup in the making. Maybe Glade needs a “Vegetable Soup” scented spray? I’d buy it!

Add shredded cabbage and simmer until it loses its crunch

Add shredded cabbage and simmer until it loses its crunch

After 30 minutes I added my bag of cole slaw to the soup, and let it simmer for about 10 more minutes. I just wanted the cabbage to soften without falling apart. I turned the heat off and taste tested for salt and pepper, adding another ½ teaspoon of salt. I also put in a glug of rice wine vinegar to get an acid in the mix. That always makes the flavors pop more.

Cole Slaw Soup

Cole Slaw Soup

I ladled the soup into flat bowls. We loved the flavors in the soup. The blend of spices was excellent and using cabbage always gives a deeper flavor to a chicken broth based soup. There were plenty of carrots to satisfy me. The chicken had cooked when I made the broth so it pretty much shredded when it was returned to the soup pot to cook more. It made the soup look even more like cole slaw, with shredded chicken and shredded cabbage. I was happy with my cole slaw soup!

Cole Slaw Soup

1 stewing chicken, whole
1 large onion
5 large carrots
1 sweet red bell pepper
3 ribs celery
2 quarts chicken stock
1 teaspoon ground sage
½ teaspoon basil
1 bay leaf
1 bag shredded cole slaw mix (or 6 cups shredded cabbage)
1 teaspoon salt (or to taste)
1 teaspoon black pepper
1 tablespoon rice wine vinegar

Put chicken into a large soup pot and fill with water to cover. Bring to a boil, then reduce heat to medium low and simmer for several hours. Remove chicken and allow the chicken and the broth to cool. Strain the broth and refrigerate until used. Remove the chicken from the bones and refrigerate.

Dice the onion and sweet bell pepper; slice the carrots and celery. Add to heated skillet with a drizzle of olive oil and sauté until the carrots begin to soften. Remove from heat and add to a soup pot.

Add the chicken broth (about 2 quarts) and about 3 cups of diced chicken to the pot. Add the salt, pepper, sage, basil and bay leaf. Bring to a boil, then reduce to medium low and let simmer for 30 minutes. The carrots should be softened but not mushy.

Add the bag of cole slaw mix or cabbage to the pot. Let is simmer for 10 minutes. Add the rice wine vinegar and check for taste, adding salt and pepper if necessary.

Serve hot with a scoop of quinoa or rice if desired.

4-6 servingsTiara Logo

Advertisements

7 thoughts on “Cole Slaw Soup

    • Thanks, Donna! Your bourbon glazed ham had me drooling. I wish more of my family liked bourbon so I could get away with making the glaze. I’ll have to wait until it’s just hubby and I sometime.

      Like

  1. I add 1/4 – 1/2 cup vinegar to the chicken/turkey bones when boiling, leeches the calcium out of the bones into the broth, increasing the nutritive value.

    Like

    • Put the chicken in at the final stages, just to warm it. It’s already cooked and adding it in the beginning over cooks it. I actually made my soup with leftover Asian coleslaw and added ground pork. Put chopped peanuts on the top of each bowl and it is a Summer Roll Soup without the rice paper.

      Like

      • Great idea on adding the chicken last. I usually do that with other soups but this time I didn’t think ahead much. I like the idea of an Asian twist as well! Thanks for the suggestions!

        Like

Tell me your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s