Prep Time:
10 minutes
Cook Time
55 minutes
Serving Size
2 cups
Serves
8
Ingredients
16 cups water
3 lbs. chicken thighs with bones, skinless
½ onion, whole
6 cloves garlic, whole
4 potatoes (about 1.5 lbs), quartered
1 cup chopped carrots
1 cup chopped celery
1 tablespoon tomato paste
1 tablespoon minced chipotle chiles in adobo sauce
1 teaspoons salt
1 teaspoon ground cumin
4 cups sliced cabbage
PREPARATION
- In a large stock pot add water, chicken thighs, garlic and onion cook on medium high
- heat for 45 minutes or until chicken reads an internal temperature of 165˚ F
- Remove onion, garlic, and chicken. Allow chicken to cool and then shred using
- a fork.
- While chicken is cooling, add potatoes, carrots, celery, seasoning, and cover pot
- Add chicken back to soup along with cabbage Reduce the heat, and simmer until
- vegetables are tender (about 10 minutes). Removed from heat and serve
SOURCE
http://www.eatingwell.com/
Recipe modified by CHOICES Nutrition Education Program
Download the Recipe/Descargue la receta:
Download Austin's Chicken Soup_0.pdf
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