Weeknight Chicken & Cabbage Soup

  • Author: Marc Greenwald


A quick, easy, and delicious chicken and cabbage soup makes healthy meal and uses some of the cabbage that came in our weekly CSA share.


1 cup chopped onion

1 cup diced carrots

1 cup chopped celery

2 tbsp olive oil

1/4 cup dry vermouth or white wine

1 14.5 oz. can diced tomatoes with juice

1  whole roasted chicken

i large head napa cabbage

1 cup frozen peas

Salt & Pepper to taste


Heat 2 tbsp olive oil in a stock pot or dutch oven on medium heat.

Add celery, carrot, and onion to the post and cook, stirring frequently, until lightly brown, about 5 minutes.

Add alcohol and stir. Cook until most of the liquid has evaporated

Mix in tomatoes and cook for a couple minutes, then add the broth and and bring to a simmer.

Add the chicken, cabbage and peas. Cook for a few minutes more. until the cabbage wilts

Salt and pepper to taste.

Chow down!

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