Chicken Cabbage Soup

Ingredients

• 1 pound Boneless Skinless Chicken Breast (chopped into large pieces to cook faster)

• 1 Tbsp Olive Oil

• 1 medium Sweet Onion diced

• 1 Green Pepper chopped

• 2 medium Carrots peeled and sliced or shredded

• 1/2 medium Head Cabbage chopped

• 1/2 cup Frozen Peas (optional, no need to thaw)

• 2-3 tbsp tomato paste

• 6 cups Chicken or Vegetable stock

• 1-2 cloves garlic

• salt to taste

• pepper to taste

• Minced fresh parsley (optional, for garnish)

Instructions

• Heat oil in a Dutch oven or a soup pot over medium-high heat. Add chicken, salt and pepper to taste and cook until golden brown and no longer pink in the inside, about 10-12 minutes. Set aside on a chopping board and shred it with 2 forks.

• To the same pot add carrots, green peppers, cabbage, garlic and onions, and stir fry for about 5-8 minutes.

• Stir in all the remaining ingredients and cook for 15-20 minutes, or until cabbage is tender.

• Garnish with fresh parsley, then pour into warm bowls and serve.