One of the reasons this soup is so delicious is because it creates a rich chicken broth as it cooks. Use a whole, cut up chicken with all its bones and skin to get the most flavor and nutrition out of the bird that has been sacrificed for our health benefit.
Chicken Soup with Cabbage and Sweet Potatoes | My Halal Kitchen



3 tablespoons olive oil

one whole chicken, cut up

½ cup yellow onion, diced

3 cloves garlic

½ cup tomato sauce

4 cups water

1 teaspoon salt, or to taste

½ teaspoons freshly ground black pepper

2 sweet potatoes, peeled and roughly chopped

2 cups green cabbage, shredded

2 tablespoons dried or fresh flat leaf parsley

Sweet Potatoes


In a large sauté pan or Dutch oven, heat the oil. Add the chicken and brown on one side, about 5-6 minutes. Gently turn and brown on the other side, another few minutes.

Add the onion and garlic and allow to brown with the chicken. Add the tomato sauce. Pour in the water to cover the chicken.  Add the salt and pepper. Bring to a boil.

Add the sweet potatoes and cover, lowering heat to a medium-low flame. Cook for 30 minutes. Add the cabbage and cover. Cook for an additional 20 minutes.

Use tongs to remove the chicken to a plate so that it can cool. Once it’s cooled, de-bone each piece, reserving the bones for chicken stock (see recipe below).

Place the boneless meat back into the pot. Add the parsley and allow the meat to warm again.

Serve in soup bowls with a dollop of crème frâiche or simply a slice of rustic bread on the side.

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