Chicken Soup With Cabbage And Tomatoes
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 2 cups shredded cooked chicken rotisserie works great
- 3 cups green cabbage chopped
- 1 can 14.5 oz diced tomatoes with juice
- 4 cups low-sodium chicken broth
- 1 medium carrot sliced
- 1 celery stalk sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon lemon juice optional, for brightness
- Fresh parsley for garnish
Instructions
Sauté The Aromatics
- I heat olive oil in my soup pot over medium heat, then toss in the chopped onion. I sauté it for about 3 minutes until it softens, then add the garlic and cook for another 30 seconds until fragrant.
Add The Vegetables
- Next, I stir in the chopped cabbage, carrots, and celery. I let them cook for about 5 minutes, just until they start to soften.
Build The Soup Base
- I pour in the chicken broth and canned tomatoes with their juices. Then I add the thyme, paprika, salt, and pepper. I stir it all together and bring the pot to a gentle boil.
Simmer
- Once boiling, I reduce the heat and let it simmer uncovered for about 20 minutes, or until the vegetables are tender.
Add The Chicken
- I stir in the shredded chicken and let it warm through for 5 more minutes. If the soup tastes a bit flat, I splash in some lemon juice to brighten it up.
Serve
- I ladle the soup into bowls and sprinkle each one with fresh parsley before serving.
Notes
This recipe works beautifully for meal prep. I store it in the fridge for up to 4 days, and it actually tastes even better the next day. I always make a big pot and reheat it throughout the week when I need something fast and nourishing.