Chicken Soup with Cabbage and Apple |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chicken Soup with Cabbage and Apple is the definition of hearty in a bowl. Earthy green cabbage mingles with moist shredded chicken, chicken sausage, and broth-soaked potatoes. Tart, crunchy apple slices add a fruity counterpoint to this German-inspired soup. Ingredients:
2 teaspoons caraway seeds |
1/2 teaspoon fennel seeds |
1 tablespoon olive oil |
1 1/2 cups chopped onion |
1/2 cup chopped carrot |
1/2 cup chopped celery |
3 garlic cloves, minced |
4 ounces chicken apple sausage, sliced |
5 cups chicken stock or fat-free, lower-sodium chicken broth |
8 ounces chopped yukon gold potato |
3 cups thinly sliced green cabbage |
2 cups shredded cooked chicken breast (about 8 ounces) |
2 cups sliced granny smith apple |
1 tablespoon cider vinegar |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
Directions:
1. Heat a skillet over medium heat. Add caraway and fennel; cook 2 minutes, stirring constantly. Place in a spice or coffee grinder; process until ground.
2. Heat oil in a Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 6 minutes. Add sausage; cook 1 minute. Add ground spices; cook 30 seconds, stirring constantly. Add Chicken Stock and potato; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Increase heat to medium-high. Add cabbage and remaining ingredients; cook 3 minutes.
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