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Chicken Cabbage Soup

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Chicken Cabbage Soup

2 cans or 1 large box of fat free reduced sodium salt chicken broth

1 large onion sliced

2 cups carrot chips (or frozen, fresh, or canned) I personally like the fresh chips.

1 cup chopped celery

2 tbsp fresh or dried parsley

½ medium head cabbage, chopped

½ bag frozen sweet peas

2-3 boneless, skinless chicken breast cut in small pieces (optional)

This is my version of chicken noodle soup. You can add the chicken for some protein but its just as good with out it.


Cook the cut up chicken, onion, and parsley in a few tablespoons of the chicken broth. Add celery, carrots and remaining broth. Bring to boil. Add cabbage. Cook until cabbage is at consistency you prefer. Add peas the last few minutes.

*Hint: I often leave out the chicken and make a batch of this for work lunches. A trick I learned is to only cook the soup about ¾ of the way. Then, when I warm up the individual servings, it cooks it the rest of the way and the veggies are not too over cooked and limp.

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