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Chicken Soup with Sweet Potato Pudding Recipe

Ingredients

Soup

1/2 cup butter

3 cups all-purpose flour

2 teaspoons onion powder

1 teaspoon dried hot chile peppers

1 medium head cabbage, shredded

1 medium onion, diced

6 cups chicken broth

1 1/2 teaspoons dried sage

1 tablespoon dried parsley

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon dried thyme

1 teaspoon dried basil

Directions

Preheat the oven to 350 degrees F (175 degrees C). Place chicken soup in a shallow pan. Pour boiling water into pan. Cover pan and brush with 2 tablespoons butter, stirring constantly until slightly browned.

In a slow cooker, layer cabbage, onion, chicken broth, sage, parsley, salt, chili powder, thyme, basil, onion, cabbage, and chicken soup.

Cover pan, and cook on Low for 4 to 6 hours, stirring occasionally. Stop over-baking once pan is almost done.