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1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, sliced
1/2 head of cabbage, shredded
2 cups cooked chicken, shredded
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
2 tablespoons fresh dill, chopped
Directions
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
2. Add the sliced carrots and shredded cabbage to the pot, stirring occasionally, and cook for another 5 minutes until the vegetables begin to soften.
3. Stir in the shredded chicken and pour in the chicken broth. Add the salt, black pepper, and dried thyme.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
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