Fried Cabbage & Chicken Soup
Cornbread and honey butter go well with this sweet barbecue chicken soup.
2 tablespoons olive or vegetable oil
1 tablespoon butter
1 package (16 ounces) shredded coleslaw mix or 1/2 head shredded green cabbage
1/2 cup finely chopped onion
1/2 cup finely chopped red pepper
1/2 cup frozen corn
2 teaspoons finely chopped garlic
8 cups chicken broth
3 tablespoons barbecue sauce
1-1/2 cups fine egg noodles
1/2 Gold'n Plump® Deli Rotisserie Chicken, meat removed and shredded (about 2 cups)
In a stock pot or large Dutch oven, over medium-high heat, heat oil and butter. Stir in coleslaw mix, onions, peppers, corn, and garlic. Cook 3 to 4 minutes or until coleslaw mix is light golden brown, stirring frequently. Stir in broth and barbecue sauce. Bring to a boil.
Stir in noodles. Cook 5 to 8 minutes or until noodles are just tender. Stir in chicken and cook 3 to 5 minutes or until chicken is hot, stirring occasionally.
1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings8
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Servings Description(1-1/4 cup)
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- PER SERVING
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Calories230
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Calories from Fat44%
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Total Fat11g
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Saturated Fat3g
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Total Carbohydrate16g
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Protein15g
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Sugars5g
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Cholesterol50mg
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Dietary Fiber2g
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Sodium1,140mg
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- DAILY VALUE
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Vitamin A21%
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Vitamin C55%
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Calcium5%
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Iron9%
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- DIETARY EXCHANGES
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Starch/Bread1
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Fat1
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Lean Meat2
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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