Earlier this year, Janet Forster created this cabbage soup recipe that, she wrote, “turned out so tasty I thought I’d share it with you for Dinner Tonight.” We couldn’t be more appreciative, and are happy to offer it now that the nights are getting colder. There is nothing like warming up with a nice bowl of hot cabbage soup — this one has just a hint of sweetness.
Cabbage Soup with Chicken
1 large chicken breast, cut into bite-sized pieces
1½ tablespoons oil, divided
1 medium onion, diced fine
32 ounces (4 cups) chicken broth
1 cup water
1 packet concentrated broth (such as Swanson Flavor Boost)
½ teaspoon brown sugar
¼ head of cabbage, shredded
1 large carrot, sliced thin
⅓ cup rice
Sauté chicken in ½ tablespoon oil. Use slotted spoon to remove to plate. Add the rest of the oil and onions; sauté until translucent, about 3-5 minutes. Add broth, water, flavor boost, sugar, cabbage, and carrots, rice, and return chicken to pan. Bring to a boil, lower temperature to a simmer, and cook 25-30 minutes.
Yield: 4 servings
— Janet Forster
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