Slow Cooker Chicken Soup with Napa Cabbage

• servings: 4 servings

Ingredients

3 pounds cut chicken parts (bone-in, skin-on preferably)

12 ounces napa cabbage (thick, outer leaves preferably, see note)

1/2 medium onion

6 to 7 plump garlic cloves

3 thin ginger slices (about 1 inch round)

salt and pepper

2 scallions

Directions

Clean the chicken, trim off excess fat and place in the slow cooker.

Roughly cut the cabbage leaves into big pieces. Cut the onion into 4 big wedges. Add the cabbage, onion, garlic, and ginger to the slow cooker. Add water to fill up to ⅔ of the slow cooker (about 8 cups). Add 1 tablespoon (2 teaspoons if using very fine salt) of salt and 1/4 teaspoon pepper.

Cover, and cook for about 4 hours on high or 6 hours on low. Cut the scallions into about 2-inch length pieces, and drop into the soup, with a few minutes remaining. Add salt and pepper to taste.

Remove the excess fat. You can spoon off the fat, or use a fat separator. You can transfer the chicken and vegetables to another pot, and strain the broth if you like cleaner broth.