Soups And Stews

Chicken Cabbage Soup

Name: Chicken Cabbage Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 tablespoon Olive Oil; 1 Medium Onion (finely diced); 2 Carrots (sliced into rounds or half rounds depending on their size); 2 Celery Ribs (sliced or diced); 3 Garlic Cloves (minced); 1 teaspoon Italian Seasoning; ½ teaspoon Salt (plus extra, to taste if needed at the end); ¼ teaspoon Black Pepper; 8 cups Chicken Broth; 1 pound Green Cabbage (core removed and chopped into bite sized pieces, about half a medium cabbage); 1 pound Cooked Chicken (boneless, skinless and shredded or chopped); 1 pound Small Red Potatoes (washed and cut in halves or quarters depending on their size)

6 servings

servings

20 minutes

active time

55 minutes

total time

Start Cooking

Ingredients

1 tablespoon Olive Oil

1 Medium Onion (finely diced)

2 Carrots (sliced into rounds or half rounds depending on their size)

2 Celery Ribs (sliced or diced)

3 Garlic Cloves (minced)

1 teaspoon Italian Seasoning

½ teaspoon Salt (plus extra, to taste if needed at the end)

¼ teaspoon Black Pepper

8 cups Chicken Broth

1 pound Green Cabbage (core removed and chopped into bite sized pieces, about half a medium cabbage)

1 pound Cooked Chicken (boneless, skinless and shredded or chopped)

1 pound Small Red Potatoes (washed and cut in halves or quarters depending on their size)

Directions

Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add onions, carrots and celery. Cook the vegetables for 3-4 minutes, stirring frequently.

Next, add the garlic, Italian seasoning, salt and black pepper the pot. Cook for 1 minute, stirring frequently.

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 (it will take about 3-4 minutes).

Once the broth is boiling, lower the heat to medium-low, cover the pot and simmer the soup for 10 minutes.

Add the potatoes, chopped cabbage and cooked chicken to the soup. If you were keeping the potatoes in water, remember to drain before adding them in.

Raise the heat to high and bring the cabbage soup to a boil. Then, lower the heat to medium-low, cover and cook 10-15 minutes or until the potatoes are fork tender and the cabbage is wilted and tender.

Keep the soup at a simmer, raise or lower the heat if necessary and stir occasionally to make sure nothing is sticking to the bottom.

Taste and add salt, if needed. As a reference we added ½ teaspoon to ours.

Nutrition

Serving Size

Calories

257 kcal

Total Fat

8 g

Saturated Fat

2 g

Unsaturated Fat

6 g

Trans Fat

Cholesterol

63 mg

Sodium

1456 mg

Total Carbohydrate

22 g

Dietary Fiber

4 g

Total Sugars

7 g

Protein

24 g