Veggie Chicken Soup

Ingredients:

3 large chicken breasts

4 cans chicken broth

2 tablespoons olive oil

1 onion (chopped)

4 cloves garlic (chopped)

1 pound carrots (sliced or chopped)

4 stalks celery (sliced)

1/2 head of cabbage (chopped finely)

1 teaspoon salt

enough water to cover vegetables

parsley (fresh or dried)

1 pound frozen petite peas

In a large soup pot, sauté the onions and garlic in the olive oil until softened.  Add in the chicken breasts and cook until slightly browned.  Pour in the chicken broth, carrots, celery, salt and cabbage.  Add water, if necessary, to make sure all vegetables are covered.  Adjust according to how much broth you like in your soup.  Bring the soup almost to a boil and allow to simmer for 30 minutes.

After 30 minutes, remove the chicken and let it cool on a plate.  When the chicken is cool, remove the skin and bones, shred the chicken and return to the pot.  Cook another 15 minutes.  Add the frozen peas and the parsley and cook for 2 minutes.  Remove from heat and serve.

If you like noodles in your soup, you can add dry egg noodles, homemade noodles (my mom’s are amazing) or cheese tortellini.  I like to top this soup with parmesan cheese!  Serve with some warm bread or biscuits and enjoy!