Savoy Cabbage & Chicken Soup
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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).
|Per 375 mL serving||Amount|
|Saturated Fat||2 g|
|Per 375 mL serving||% Daily Value|