Chicken Soup with Cabbage and Apple

2013-08-06T00:00:00Z 2013-08-07T23:11:08Z Chicken Soup with Cabbage and Apple nwitimes.com
August 06, 2013 12:00 am

Chicken Soup with Cabbage and Apple

2 teaspoons caraway seeds

1/2 teaspoon fennel seeds

1 tablespoon olive oil

1 1/2 cups chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

3 garlic cloves, minced

4 ounces chicken apple sausage, sliced

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

8 ounces chopped Yukon gold potato

3 cups thinly sliced green cabbage

2 cups shredded cooked chicken breast (about 8 ounces)

2 cups sliced Granny Smith apple

1 tablespoon cider vinegar

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

DIRECTIONS: 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. 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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