Sunday, January 22, 2012

Chicken Sausage Soup with Cabbage and Apple (optional)

2 tsp caraway seeds
1/2 tsp fennel seeds
1 TB olive oil
1 1/2 cups chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
3 garlic cloves, minced
8 ounces chicken apple sausage, sliced
6 cups chicken broth
1 large potato, peeled and chunked
3 cups thinly sliced cabbage, rough chopped
2 cups shredded cooked chicken breast
2 cups Granny Smith apple (optional) I did not use apple
1 TB cider vinegar
1/4 tsp salt
1/4 tsp black pepper

Heat a skillet over medium high heat. Add caraway and fennel: cook 2 minutes. If you can, grind in a spice or coffee grinder. I did not have one, so I just set the heated spices aside.

Heat oil in a Dutch oven or large soup pot. Add onion, carrots, celery, and garlic; cook 6-7 minutes. Add sausage; cook 1 minute. Add spices; cook 1 minute stirring constantly. Add chicken broth and potato; bring to boil. Cover, reduce heat, and simmer 10 minutes. Increase heat to high. Add cabbage, chicken, and other remaining ingredients; cook 3-5 minuts.

1 comment:

  1. This reminded Gary and I of corned beef and cabbage. Lots of similiar flavors. I would double the amount of potato. Healthy! Low fat! Lots of veggies!