1 chicken breast, cubed
1 large sweet onion, chopped
4 cloves garlic, pressed
2 tbsp olive oil
2 large carrots, chopped
2 sticks small celery, chopped
1 medium parsnip, chopped
1 can of green beans, drained
2 small russet potatoes, peeled and chopped
¼ head cabbage, chopped
½ tsp thyme
salt and pepper to taste
6 cups chicken broth (3 cans)
1 can diced tomatoes, undrained
1
Chop onion, carrots, celery, parsnip, potatoes, and cabbage.In a large soup pot (over medium high heat), sauté chicken for 3-4 minutes in 1 Tbs. olive oil.
2
Add onion, garlic, and an additional Tbs. of the olive oil. Add the rest of the chopped veggies and sauté for a minute or two, adding another Tbs. of oil if necessary.
3
Add thyme & salt and pepper. Add chicken broth and diced tomatoes.
4
Simmer on medium heat for 15 - 20 minutes (until potatoes soften). Remove from heat. Gently mash some of the potatoes against the side of the pot to thicken the soup.
5
Stir and serve.
CategorySoup & Salad
Ingredients
1 chicken breast, cubed
1 large sweet onion, chopped
4 cloves garlic, pressed
2 tbsp olive oil
2 large carrots, chopped
2 sticks small celery, chopped
1 medium parsnip, chopped
1 can of green beans, drained
2 small russet potatoes, peeled and chopped
¼ head cabbage, chopped
½ tsp thyme
salt and pepper to taste
6 cups chicken broth (3 cans)
1 can diced tomatoes, undrained
