Chicken Cabbage Soup
1 pound Boneless Skinless Chicken Breast chopped into large pieces to cook faster
1 Tbsp Olive Oil
2 Celery Ribs chopped
1 medium Sweet Onion diced
1 Green Pepper chopped
2 medium Carrots peeled and sliced
1/2 medium Head Cabbage chopped
1 cup Frozen Peas no need to thaw
14 oz Marinara Sauce, one can
6 cups Chicken or Vegetable stock
1/2 tsp. Garlic Salt
1/4 tsp. Garlic Powder
1/4 tsp. Pepper
Minced fresh parsley optional
Heat oil in a Dutch oven or a soup pot over medium-high heat.
Add chicken and cook until golden brown and no longer pink in the inside, about 10-12 minutes. Set aside on a chopping board and shred it with 2 forks.
To the same pot add celery, carrots, green peppers, onions, and stir fry for about 5 minutes.
Stir in shredded chicken, cabbage, marinara sauce, and chicken stock. Stir well and cook for 15-20 minutes, or until cabbage is tender.
Add in frozen peas, garlic salt, garlic powder, and pepper, mix until well combined. Allow it to simmer for a few minutes more, just until peas are done.
Garnish with fresh parsley, then pour into warm bowls and serve.
- Use fresh garlic instead of garlic powder
- Frozen carrots work
- Instead of marinara use tomato sauce, one tablespoon of Italian seasoning, and one tablespoon of basil
- Fresh parsley is optional if you don't have any
- Serving size one cup
- You may use Rotisserie chicken breast to cut down on cook time
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