Crockpot Chicken Soup with Napa Cabbage

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



Crockpot Chicken Soup with Napa Cabbage

  • 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


  1. 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).
  2. Sprinkle outside of chicken with garlic salt and pepper; put it in slow cooker and cover with water.
  3. Add ginger; cook on low 10-12 hours.
  4. Discard ginger slices and transfer chicken to a serving dish to cool.
  5. Strain broth, making sure to remove any small chicken bones.
  6. Wings, drumsticks and thighs can be set aside and eaten as a dish by themselves.
  7. Shred the rest of the chicken meat or cut it into smaller pieces; add back to soup broth.
  8. If cooking ahead, soup may be refrigerated at this point.
  9. To serve: Transfer soup to large pot over medium-low heat; bring to a low boil.
  10. Add won bok; simmer until tender.

Serves 8.

Nutritional information unavailable.


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