It’s some chilly out there. I know, it’s spring and we have to expect some ups and downs, but it’s downright COLD today. This is perfect weather for some soup, and this is one of our very favourites. It’s delicious, but it’s also stunning to look at, and is the perfect recipe to get through a chilly spell in the spring.


Whole Chicken & Cabbage Soup

  • 1 whole chicken (4-5lbs)
  • 1 heaping tbsp grated ginger
  • 6 cups chicken stock
  • 1 medium green cabbage
  • 1 lg onion, sliced
  • 1/2 cup sliced mushrooms
  • 4 tbsp soya sauce
  • 1 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • sliced green onions & sesame seeds to garnish
  • Salt & pepper to taste.


Peel the cabbage so that you have a nice pile of leaves, without the tough center core. In a large dutch oven or pot, layer the cabbage leaves in the bottom and sprinkle with salt & pepper. Wash chicken & pat dry, and sprinkle with additional salt & pepper. In a large bowl, mix all remaining ingredients except sesame seeds & green onions. Pour mixture over chicken and bring to a boil. Lower heat to med/low, cover, and let simmer for 1.5-2 hours.

Sprinkle with sesame seeds & green onions, and serve family style in a large bowl or in the pot that it was cooked in.

The chicken will be tender enough for everyone to simply pull off some pieces and then top with broth and cabbage, and enjoy!

This one will definitely warm you up on a day like today.

See you next week!