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.
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
How to Make It
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.
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.
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I had an unused bag of cole slaw mix (cabbage, carrots, etc.) and some red potatoes I wanted to use up. Luckily I found this gem of a recipe! It has a unique flavor - an unusual combo of bright and savory flavors with a healthy, almost crunchy, texture. It's not going to appeal to everyone, but it's going to be a winter time staple for me. Most of the soups/stews that I cook at this time of year are on they 'heavy' side. Don't skip the roasted, ground caraway and fennel seeds - I think it'd be dead boring without them. (My variations: I upped the amount of sausage a little bit and dropped the amount of shredded chicken, and I used dark meat rather than chicken breast. Otherwise I faithfully followed the recipe.)
Ok while the apple sounded a bit odd to me for such a savory soup it totally made the soup. once I cooked everything up to where you added the chicken broth I tossed everything into the crock pot and let it simmer all day...it was out of this world and better the next day. the flavor was not the norm but totally worked with this soup
I made a double batch of this soup for a crowd on a rainy winter weekend. For the chicken, I baked 3 bone-in skinless chicken breasts at 400 for about 25 minutes after brushing them with a bit of olive oil and sprinkling with salt, pepper, garlic powder, and sweet paprika. I used 2.5 cups of Swanson unsalted chicken stock and 2.5 cups FFLS chicken broth. I used pre-shredded cabbage and substituted red wine vinegar for the cider vinegar since I don't care for cider vinegar. I served this alongside CL's Brown Soda Bread (from the March 2010 issue). The soup is really tasty and all the different textures go together really well. I thought that 3 minutes at the end might not be enough to cook the apples, but it was perfect. I will make this hearty soup again.
I felt like this recipe might be a bit weird, but I still felt called to try it. This made for a reasonably quick and tasty weeknight meal. I was short on time, so I skipped a step and ground the spices before toasting them. Then, I put them in with the onions, celery, carrot and garlic toward the end of that step. It tasted like I still got their full toasty flavor. The only thing I would change for next time is the potatoes...it helped stretch the meal, but they just didn't taste like they "fit" in the soup...wrong flavor. (Half my family said keep 'em, the other half said omit 'em). I will definitely make this again.
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