Chicken Cabbage Apple Soup

This recipe was adapted from the original that was in Cooking Light magazine.  I thought a cold snowy day was perfect for trying out this recipe.  It turned out to be fabulous and certainly a fat burner!  Eating clean may take a little more prep, but it is well worth it.

Lots of chopping!

Soften veggies in olive oil.

Chicken Cabbage Apple Soup (serves 8)
Ingredients:

• 1.5 lbs of cooked shredded chicken (about 12 tenders) 
• 2 sweet potatoes (chopped) 
• 2 granny smith apples (thinly sliced)
• 1 c chopped celery
• 1 c chopped carrots
• 3 c chopped onion
• 6 c thinly sliced cabbage (1/2 head)
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 3 -32 oz low-sodium chicken broth
• salt and pepper to taste

Directions:

• Heat olive oil in a large pot over medium heat.  Add onion, carrot, celery, and garlic.  Cook until softened (5 minutes).
• Add chicken broth and diced sweet potatoes. Reduce heat and simmer for 10 minutes.  
• Increase heat to medium-high.  Add cabbage, chicken, apple,vinegar, salt and pepper.  Cook for 10 minutes or until sweet potatoes and cabbage are tender.  Can simmer for 30 minutes. 
• Enjoy!!