AuthorGeo FoodsCategorySoupIngredients
Preparation
Melt the butter in a large pot. Slice the celery stalks and mushrooms into smaller pieces. Add dried onion, celery, mushrooms and garlic into the pot and cook for three to four minutes. Add broth, carrot, parsley, salt, and pepper. Simmer until vegetables are tender. Add cooked chicken and cabbage. Simmer for an additional eight to 12 minutes until the cabbage “noodles” are tender.
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30 g butter ½ celery stalk 35 g sliced mushrooms ½ minced garlic clove ½ tbsp dried minced onion ½ tsp dried parsley ¼ tsp salt ⅛ tsp ground black pepper 2 cups chicken broth ¼ medium sized carrot ⅓ shredded rotisserie chicken ½ cup green cabbage sliced into stripsDirections
1Melt the butter in a large pot. Slice the celery stalks and mushrooms into smaller pieces. Add dried onion, celery, mushrooms and garlic into the pot and cook for three to four minutes. Add broth, carrot, parsley, salt, and pepper. Simmer until vegetables are tender. Add cooked chicken and cabbage. Simmer for an additional eight to 12 minutes until the cabbage “noodles” are tender.
Ingredients
Directions
Melt the butter in a large pot. Slice the celery stalks and mushrooms into smaller pieces. Add dried onion, celery, mushrooms and garlic into the pot and cook for three to four minutes. Add broth, carrot, parsley, salt, and pepper. Simmer until vegetables are tender. Add cooked chicken and cabbage. Simmer for an additional eight to 12 minutes until the cabbage “noodles” are tender.