Chicken Soup with Cabbage and Apple

Photo: Sang An; Styling: Philippa Brathwaite
Chicken Soup with Cabbage and Apple is the definition of hearty in a bowl. Earthy green cabbage mingles with moist shredded chicken, chicken sausage, and broth-soaked potatoes. Tart, crunchy apple slices add a fruity counterpoint to this German-inspired soup.

Yield:

Serves 4 (serving size: about 1 1/2 cups)

Recipe from

Recipe Time

Hands-on: 29 Minutes
Total: 39 Minutes

Nutritional Information

Calories 328
Fat 9.8 g
Satfat 2.2 g
Monofat 3.7 g
Polyfat 1.2 g
Protein 28.5 g
Carbohydrate 33.2 g
Fiber 6.4 g
Cholesterol 85 mg
Iron 2.5 mg
Sodium 369 mg
Calcium 94 mg

Ingredients

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
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

Preparation

1. 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.

2. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

January 2012