Chicken Vegetable Soup

 

Ingredients

• 1 tablespoon olive oil extra virgin
• 6 cloves garlic finely chopped
• 1 inch ginger peeled and finely chopped, see note 1
• 2 carrots medium, chopped
• 2 stalks celery chopped
• 1 pound baby yellow potatoes quartered
• ½ head green cabbage medium, cut into bite-sized pieces
• 1 pound chicken thighs boneless, skinless
• 2 quarts chicken stock
• ¼ teaspoon cumin
• ¾ teaspoon rosemary dried
• kosher salt to taste
• black pepper to taste
• fresh herbs like parsley, dill, or basil, optional

Instructions

• 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.
• 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 minutesAdd the chicken and cook for 8 to 10 minutes, until cooked through.Shred the chicken using two forks, then return to the pot.
• Cook for a few more minutes to let the flavors combine. 

https://twocloveskitchen.com/chicken-and-cabbage-soup/#%f0%9f%93%96-recipe