Sunday, February 19, 2012

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)
  • 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
  • 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!!

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