Chicken Vegetable Soup with Cabbage

Chicken Vegetable Soup with Cabbage

**Ingredients:**

– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, sliced
– 2 medium potatoes, peeled and chopped
– 1/2 head of cabbage, chopped
– 2 boneless, skinless chicken breasts or thighs
– 6 cups chicken broth
– 1 bay leaf
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 avocado, sliced (optional for garnish)
– Fresh parsley or cilantro, chopped (optional for garnish)

**Instructions:**

1. **Prepare the Chicken:**
– In a large pot, heat the olive oil over medium heat. Add the chicken breasts or thighs and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken and set it aside.

2. **Sauté the Vegetables:**
– In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

3. **Add the Broth and Vegetables:**
– Pour in the chicken broth and bring to a simmer. Add the sliced carrots, chopped potatoes, and chopped cabbage to the pot.

4. **Season the Soup:**
– Add the bay leaf, dried thyme, salt, and pepper to the pot. Stir to combine.

5. **Cook the Chicken:**
– Return the browned chicken to the pot. Simmer the soup for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.

6. **Shred the Chicken:**
– Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.

7. **Adjust Seasoning:**
– Taste the soup and adjust the seasoning with more salt and pepper if needed.

8. **Serve:**
– Ladle the soup into bowls. Garnish with sliced avocado and fresh parsley or cilantro if desired.