Chicken Soup with Cabbage and Apple

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
• 5 cups Chicken Stock or fat-free, lower-sodium chicken broth
• 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. 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. 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.