You could eat this chicken-and-vegetable soup with a knife and fork, but don't forget a spoon for the delicious broth. It's made with chicken pieces on the bone.
- Portion size 8 servings
Ingredients
Method
In Dutch oven, heat oil over medium heat; brown chicken in 2 batches, about 8 minutes per batch. Transfer chicken to plate; drain off fat from pan.
Add garlic, leek and onion; cook over medium heat until golden, about 8 minutes. Return chicken to pan along with green pepper, tomatoes, salt, thyme, pepper and 4 cups (1 L) water; bring to boil. Reduce heat; cover and simmer for 15 minutes.
Add potatoes; cook for 15 minutes. Add cabbage; cook until tender, about 10 minutes. Skim off fat. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.)
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 682 mg
- Protein 22 g
- Calories 297.0
- Total fat 14 g
- Cholesterol 74 mg
- Saturated fat 4 g
- Total carbohydrate 23 g
%RDI
- Iron 16.0
- Folate 18.0
- Calcium 7.0
- Vitamin A 13.0
- Vitamin C 55.0
