Cabbage and Chicken Soup
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Nutrition balance score
Good
Glycemic Index
41
Low
Glycemic Load
9
Low
Nutrition per serving
Calories303.3 kcal (15%)
Total Fat14.9 g (21%)
Carbs22.9 g (9%)
Sugars7 g (8%)
Protein18.4 g (37%)
Sodium575.8 mg (29%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 tablespoonolive oil extra virgin
6cloves garlic
finely chopped
1 inchginger
peeled and finely chopped
2carrots
medium, chopped
2stalks celery
chopped
1 poundbaby yellow potatoes
quartered
0.5 headgreen cabbage
medium, cut into bite-sized pieces
1 poundchicken thighs boneless
skinless
2 quartschicken stock
¼ teaspooncumin
¾ teaspoonrosemary dried
kosher salt
to taste
black pepper
to taste
2 tablespoonschampagne vinegar
fresh herbs
like, parsley, dill, or basil, optional
Instructions
Step 1
Place a large pot over medium-low heat. Add the olive oil, carrots, celery, garlic, and ginger, and sweat for a few minutes, until softened.
Step 2
Add the potatoes, cabbage, rosemary, cumin, salt, pepper, and broth to the pot. Bring up to a boil and down to medium-high heat. Cook for five minutes.
Step 3
Add the chicken and cook for 8 to 10 minutes, until cooked through.
Step 4
Shred the chicken using two forks, then return to the pot.
Step 5
Cook for a few more minutes to let the flavors combine. Stir in the vinegar, taste for seasoning, and serve with fresh herbs, if using.
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