Brrr! It’s been so cold and rainy that all I crave is piping-hot food. After preparing and polishing off a pot of suān là tāng, I got right back in the kitchen and put together this chicken soup with sweet potatoes and cabbage. No surprise, it hit the spot.
Chicken soup with sweet potatoes and cabbage is one of many magnificent Off-Script with Sohla creations. The recipe is super simple, infinitely riffable and completely comforting. And while the dish takes a couple of hours to make, it’s worth the wait.
If you want to try your hand at Sohla’s lazy, cozy chicken soup, gather the ingredients and follow her foolproof method below.
I promise you can’t go wrong – and hopefully you enjoy the mélange as much as I do.
Recipe adapted from Food52.
- 2 chicken leg quarters
- 2 chicken wings
- 1 yellow onion, unpeeled, quartered lengthwise
- 2 stalks celery, cut into ½" pieces
- 1 carrot, peeled and cut into ½" pieces
- 3 garlic cloves, smashed
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon kosher salt
- 2 sweet potatoes, peeled and cut into ½" cubes
- ½ head green cabbage, thinly sliced
- 2 canned chipotle peppers in adobo, minced
- kosher salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh cilantro
- juice of 1 lime
- corn chips, diced avocado and thinly sliced white onion (for topping, optional)
- Place all broth ingredients (chicken leg quarters through salt) in a large stock pot. Add 6 cups water and bring to a boil over high heat, skimming off any scum that rises to the top. Reduce heat to medium-low, cover and simmer for 1½ hours.
- Remove chicken from broth and place on a baking sheet to cool. Remove the meat from the bones and shred any large pieces into bite-size morsels. Discard the bones and skin.
- Strain broth through a fine-mesh sieve; discard vegetables, bay leaf and peppercorns.
- Bring broth to a simmer over medium heat. Add sweet potatoes, cabbage and chipotle peppers and cook, stirring occasionally, for 20 minutes. Season with salt and pepper to taste.
- Add shredded chicken and cilantro and cook until heated through, 1-2 minutes.
- Stir in lime juice and season with additional salt and pepper to taste.
- Divide soup among four bowls and top with corn chips, avocado and white onion, if using.
