Cabbage and Chicken Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Sauté the Vegetables • Heat olive oil in a large Dutch oven over medium heat. • Add onion, carrots, celery, and cabbage. • Sauté until onions begin to turn golden. • Pour in a small amount of chicken broth to prevent burning and continue softening vegetables

Step 2

2. Cook the Chicken • In a separate frying pan, cook chicken breasts over medium heat. • Season with salt and pepper. • When chicken is about halfway cooked, add ~2½ cartons of chicken broth to the pan and bring to a boil.

Step 3

3. Combine • Once chicken is fully cooked, transfer it to the Dutch oven. • Pour in all broth, juices, and oil from the chicken pan for added flavor.

Step 4

4. Adjust Broth & Seasoning • If there is room in the Dutch oven, add extra broth. • Season with additional salt and pepper to taste.

Step 5

5. Simmer • Reduce heat and simmer until cabbage is soft and flavors meld.

Step 6

6. Prepare Rice Separately • Cook jasmine rice in an Instant Pot or rice cooker. • Do not add rice to the main soup pot.

Step 7

7. Serve • Add desired amount of rice to each bowl • Ladle soup over the rice.