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Chicken Soup with Cabbage and Apple

  • 4servings
  • 328calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons caraway seeds

  2. 1/2 teaspoon fennel seeds

  3. 1 tablespoon olive oil

  4. 1 1/2 cups chopped onion

  5. 1/2 cup chopped carrot

  6. 1/2 cup chopped celery

  7. 3 garlic cloves, minced

  8. 4 ounces chicken apple sausage, sliced

  9. 5 cups Chicken Stock or fat-free, lower-sodium chicken broth

  10. 8 ounces chopped Yukon gold potato

  11. 3 cups thinly sliced green cabbage

  12. 2 cups shredded cooked chicken breast (about 8 ounces)

  13. 2 cups sliced Granny Smith apple

  14. 1 tablespoon cider vinegar

  15. 1/4 teaspoon kosher salt

  16. 1/4 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Heat a skillet over medium heat. Add caraway and fennel; cook 2 minutes, stirring constantly. Place in a spice or coffee grinder; process until ground.

  2. Heat oil in a Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 6 minutes. Add sausage; cook 1 minute. Add ground spices; cook 30 seconds, stirring constantly. Add Chicken Stock and potato; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Increase heat to medium-high. Add cabbage and remaining ingredients; cook 3 minutes.

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