A satisfying and delicious soup that makes a complete meal, perfect for this time of the year. A loaded and hearty chicken and cabbage soup full of healthy ingredients.

This nourishing chicken and cabbage soup is one of my favorite winter soups; it’s filling and comforting yet low in calories, easy, quick, cheap to make, and adaptable.

INGREDIENTS

– Chicken breast – Chicken stock – Onions & Parsley – Celery stalks – Carrots & Cabbage – Red bell pepper – Potatoes – Garlic cloves – Olive oil & Tomato paste – Marjoram & bay leaves – Frozen peas – All-purpose flour – Balsamic vinegar

INSTRUCTIONS

Cook chicken: Place the chicken breast in a pan and cover it with 2-3 cups of the chicken stock. Bring to a boil, turn then simmer until the chicken breasts are cooked through.

INSTRUCTIONS

Prepare vegetables: Chop the cabbage, onion, celery stalks, pepper, and carrots. Peel and chop the potatoes. Place them all in a large bowl.

INSTRUCTIONS

Saute: Heat the oil in a large soup pot. Saute the cabbage, onion, celery, pepper, carrots, and potatoes for about 10 minutes, stirring occasionally.

INSTRUCTIONS

Add garlic, marjoram, bay leaves, and all of the chicken stock – a  total of 7 cups. Swipe up to see the full  recipe!

INSTRUCTIONS

Simmer: Bring to a boil and turn down the heat. Cover the pot leaving a crack open. Simmer the soup until the potatoes are almost cooked.

INSTRUCTIONS

Add the frozen peas and the shredded chicken, and simmer for another 4-5 minutes. For the best results make sure you read the whole recipe.

INSTRUCTIONS

Mix the tomato paste and the flour in a small bowl. Scoop some liquid from the simmering soup and slowly whisk it into the flour mixture. The mixture should be smooth.

INSTRUCTIONS

Thicken the soup: Slowly  pour the mixture into the simmering soup while whisking. Bring to a simmer and cook for another 3-4 minutes until the soup thickens slightly.

INSTRUCTIONS

Adjust the taste with salt, pepper, and balsamic vinegar. Sprinkle with chopped parsley.