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Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!
Ingredients
- 1 tablespoon vegetable oil
- 2 skinless, boneless chicken breasts, cut into bite-sized pieces
- ½ large white onion, chopped
- 2 cloves garlic, chopped
- 2 (14 ounce) cans chicken broth
- 2 small red potatoes, chopped
- ¼ head cabbage, chopped
- 1 large carrot, chopped
- 2 eggs, beaten (Optional)
- salt and ground black pepper to taste
Directions
Step 1
Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
Step 2
Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
Step 3
Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
Recipe Tip
You can substitute chicken thighs for chicken breasts or use one of each.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 233 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat2g | 9% |
| Cholesterol127mg | 42% |
| Sodium1068mg | 46% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber4g | 15% |
| Total Sugars6g | |
| Protein18g | |
| Vitamin C37mg | 186% |
| Calcium69mg | 5% |
| Iron2mg | 11% |
| Potassium708mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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