skip to main content

Read this important message to customers. The moratorium has ended and payment arrangement options are available. Read our latest COVID-19 updates.

Account
Log on Need
Help?

Home Recipes Find a Recipe Crockpot Chicken Soup with Napa Cabbage

Search Recipes

Meal Type

Cuisine

Crockpot Chicken Soup with Napa Cabbage

Recipe
Reviews

Featured in the Honolulu Star-Advertiser on April 25, 2018.
Recipe compliments of Loretta Luke Yajima.

electric_kitchen_logo

Ingredients:

1 (5-pound) fresh whole chicken
2 1/2 teaspoons Hawaiian sea salt
Garlic salt and black ground pepper, to taste
2-inch piece ginger, peeled and sliced
1 head won bok (Napa cabbage), washed and cut into bite-sized pieces

Directions:

Rub chicken cavity with salt and rinse (neck and gizzards may be put aside to make a separate soup broth; other innards can be discarded).
Sprinkle outside of chicken with garlic salt and pepper; put it in slow cooker and cover with water.
Add ginger; cook on low 10-12 hours.
Discard ginger slices and transfer chicken to a serving dish to cool.
Strain broth, making sure to remove any small chicken bones.
Wings, drumsticks and thighs can be set aside and eaten as a dish by themselves.
Shred the rest of the chicken meat or cut it into smaller pieces; add back to soup broth.
If cooking ahead, soup may be refrigerated at this point.
To serve: Transfer soup to large pot over medium-low heat; bring to a low boil.
Add won bok; simmer until tender.

Serves 8.

Nutritional information unavailable.

Review

Leave a review

Your Name

Your Email (Your email will not be published.)

Check this box if you'd like to remain anonymous

Review Summary Provide Star Rating