Chicken Cabbage Soup
Source: adapted from cook2eatwell
1 T olive oil
1 med onion, chopped
2 carrots, sliced
2 celery ribs sliced
2 garlic cloves, minced
1 tsp italian seasoning (optional)
1/2 tsp salt plus extra (to taste) if needed at the end
1/4 tsp black pepper
6 cups chicken broth
1 lb green cabbage, cored and shredded (about half a medium cabbage)
1 lb cooked chicken breast or thighs, small bite size pieces
1 lb small red potatoes, washed and cut in halves or quarters depending on their size
Saute onions, carrots and celery over medium heat for 3-4 minutes.
Add the garlic, Italian seasoning, salt and black pepper the pot. Cook for 1 minute.
Add the chicken broth and stir, while gently scraping any bits off the bottom of the pot. Raise the heat to high and bring the broth to a boil.
Lower the heat to medium-low, cover the pot and simmer for 10 minutes.
Add the potatoes, cabbage and chicken to the soup. Cover and cook 10-15 minutes more or until the potatoes are fork tender and the cabbage is wilted and tender.
Taste and add salt, if needed.
Makes 6 servings