Chicken & Spring Cabbage Cream Soup

Chicken & Spring Cabbage Cream Soup

I recommend using sweet spring cabbage and new onions. You get a good flavor from the anchovies.
It goes perfectly with bread or rice.

Ingredients: 4 servings

2 small filets
1 teaspoon
120 g
Chicken (thigh meat)
160 g
Cake flour
1 tablespoon
Salt and pepper
A small amount
400 ml
Cubed bouillon (or consommé soup stock)
1 (5.3 g)
300 ml
Black pepper
to taste
Olive oil
1 tablespoon


1. Mince the anchovies and garlic. Cut the chicken into bite-sized pieces, sprinkle black pepper, and coat in flour.
2. Thinly slice the onion and cut the cabbage into bite-sized pieces.
3. Add olive oil, anchovies, and garlic to a pot and saute on low heat. Once fragrant, add the chicken and cook on medium heat.
4. Once the chicken has browned, add the onions and cook until half-translucent. Add the cabbage and bouillon and cook on low to medium heat for about 7 minutes.
5. Once the contents have cooked through, add milk and simmer on low heat for 5 minutes. Season with salt and black pepper and it's complete!

Story Behind this Recipe

I wanted to eat a side-dish soup, so I made this with spring cabbage and fresh onions.