Chicken Vegetable Soup

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Ingredients:

  • 2 tablespoon extra virgin olive oil
  • 1 medium onion finely chopped
  • 3 medium carrots finely chopped
  • 2 stalks celery finely chopped
  • 4 garlic cloves minced
  • 4 cups low sodium chicken broth
  • 4 cups water
  • 2 cups cooked shredded chicken
  • 4 small potatoes with skin, chopped
  • 1 medium bell pepper chopped
  • ½ teasppon seasoning salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon thyme
  • ½ head of green cabbage coarsely chopped

Directions:

  1. Heat a large pot or Dutch oven to medium heat and add olive oil. When oil is hot, add onion, carrots, and celery. Stir frequently for 5-6 minutes, or until vegetables are aromatic and slightly softened.
  2. Add garlic and continue sautéing for 1 more minute.
  3. Add all remaining ingredients except cabbage. Bring to a boil, and then reduce to a strong simmer. Simmer for 20 minutes.
  4. Add cabbage and simmer for another 20 minutes, or until desired tenderness reached.
  5. Add additional seasoning to taste. Serve hot.

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