Slow Cooker Chicken Soup with Napa Cabbage

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

Instructions

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   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.