Total Time:
2 hr 45 min
30 min
2 hr 15 min

4 servings

  • 4 russet potatoes, peeled and cubed
  • Salt
  • 3 cups thinly sliced green cabbage
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme, chopped
  • 1 cup Organic Chicken Broth, recipe follows
  • Ground pepper
  • Organic Chicken Broth:
  • 1 organic chicken carcass/leftover chicken bits, skin removed
  • Carrots, roughly chopped
  • Celery, roughly chopped
  • Leeks, washed and chopped
  • Onion, chopped
  • 10 peppercorns
  • 3 large bay leaves
  • Any leftover fresh herbs such as thyme, rosemary, oregano, parsley
  • Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander.

  • Saute the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally.

  • In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Organic Chicken Broth, 1/2 cup at a time, using only what's needed to make them creamy. Add salt and pepper to taste.

Organic Chicken Broth:
  • Put all the ingredients into a large soup pot and fill the entire pot with cold water, covering the chicken and vegetables as much as possible. Stir. Bring to a boil, and then reduce to a simmer. Cook uncovered for a couple of hours to extract the vegetable flavors. Strain over another soup pot or large bowl, separating the scraps from the broth. Divide among containers and freeze.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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