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. 

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. 

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. 

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. 

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

• Cabbage Roll Soup by Making Miracles
• Caldo Verde (Portuguese Cabbage Soup) by Culinary Adventures with Camilla
• Cream of Cabbage Soup by Pandemonium Noshery
• Oil & Gluten Free, Vegan Cabbage Soup by Sneha's Recipe
• One-Pot Italian Sausage, Kale, & Bean Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Stuffed Cabbage Soup by A Day in the Life on the Farm
• Tofu and Bok Choy Soup by Palatable Pastime
• Vegan Curried Cabbage Soup by Magical Ingredients

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

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

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