- 1 tablespoon vegetable oil
- 2 skinless, boneless chicken breasts, cut into bite-sized pieces
- 1/2 large white onion, chopped
- 2 cloves garlic, chopped
- 2 (14 ounce) cans chicken broth
- 2 small red potatoes, chopped
- 1/4 head cabbage, chopped
- 1 large carrot, chopped
- 2 eggs, beaten (optional)
- salt and ground black pepper to taste
- 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.
- 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.
- Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
05/22/2018
recipepes.com
Perfect Chicken Vegetable Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
