Ingredients:
- 1 lb boneless, skinless chicken thighs, diced
- 8 oz mushrooms, sliced
- 4 cups cabbage, shredded
- 4 cloves garlic, minced
- 1 onion, diced
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Sauté Chicken and Vegetables:
- In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned.
- Add minced garlic, sliced mushrooms, and diced onion. Sauté until the vegetables are softened.
- Add Cabbage:
- Stir in shredded cabbage and continue cooking until it starts to wilt.
- Seasoning:
- Season the mixture with thyme, salt, and pepper. Adjust seasoning according to taste.
- Pour in Chicken Broth:
- Pour in chicken broth and bring the soup to a simmer. Allow it to cook for about 15-20 minutes until the chicken is fully cooked and the flavors meld.
- Garnish and Serve:
- Garnish with fresh parsley if desired. Adjust seasoning if needed.
Nutritional Information: Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.
- Serving Size: 1 cup
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 800mg
- Total Carbohydrates: 10g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 20g
