Mince garlic and slice leeks. Set aside. Heat olive oil over medium heat in a large soup pot. Sauté garlic and leeks for about 10 minutes until vegetables are softened.
Stir in chicken broth, bay leaves, shredded cabbage, grated or sliced carrots, diced potato (skin on), sliced celery, diced fresh tomatoes, cooked chicken cut bite size and Dijon mustard. Cover and bring to a boil. Reduce heat and simmer for about 30 minutes.
Season with sea salt, fresh ground black pepper, chopped parsley and dill. How much salt you add depends on preference and the saltiness of the broth you use. Store bought is usually saltier than home-made. Simmer, with lid on, for about 10 minutes.
To serve, remove bay leaf. Ladle soup into bowls and serve with a dollop of sour cream and a fresh sprig of dill (optional garnish).
- Serves: 10
- Prep Time:
- Cook Time:
- 2 cloves garlic, fresh, minced
- 2 cups (500 mL) leeks, fresh, cleaned and sliced
- 1 tbsp (15 mL) olive oil
- 10 cups (2.5 L) chicken broth, low sodium
- 2 bay leaves, dried
- 6 cups (1.5 L) savoy cabbage, fresh, shredded
- 2 cups (500 mL) carrots, sliced or grated
- 1 1/2 cups (375 mL) potatoes, skin on, diced
- 1 cup (250 mL) celery, sliced
- 2 tomatoes, red, ripe, large, diced
- 4 cups (1 L) chicken, cooked, chopped into bite size pieces
- 1 tsp (5 mL) Dijon mustard, prepared
- 1/2 tsp (2.5 mL) sea salt
- 1/2 tsp (2.5 mL) black pepper, freshly ground
- 1/4 cup (60 mL) parsley, fresh, chopped
- 1/4 cup (60 mL) dill, fresh, chopped
- 10 tbsp (150 mL) sour cream, light
- 10 dill sprigs, fresh (optional garnish)