Ingredients
Scale
- 1 lb Chicken Thighs (boneless, skinless, chopped into bite-sized pieces)
- 1/2 head Green Cabbage (roughly chopped)
- 2 large Carrots (sliced into rounds)
- 1 medium Yellow Onion (diced)
- 3 cloves Garlic (minced)
- 6 cups Chicken Broth (or water with bouillon)
- 1 teaspoon Dried Thyme
- 1 tablespoon Olive Oil
- Salt and Black Pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sliced carrots. Cook for about 5 minutes until the onions become translucent and soft. Add the minced garlic and cook for another 60 seconds until you smell that wonderful aroma. Do not let the garlic brown too much or it will turn bitter.
- Brown the Chicken: Push the vegetables to the side of the pot and add the chopped chicken pieces. Season the meat with salt, pepper, and dried thyme. Cook the chicken for 5 to 7 minutes until it is browned on all sides. It does not need to be fully cooked through yet, as it will finish poaching in the broth.
- Simmer the Soup: Stir in the chopped cabbage and pour the chicken broth over everything. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer gently for 20 to 25 minutes. The cabbage should be tender and the chicken perfectly cooked. Taste the broth and add more salt or pepper if needed.
- Plating: Ladle the hot soup into deep bowls, making sure everyone gets a good mix of chicken and vegetables. Sprinkle a bit of fresh parsley on top for a pop of color. Serve this alongside a piece of crusty bread or crackers to keep the meal within that $10 budget while adding a little extra crunch.
- Cook Time: 50 minutes