I know it's been forever since I've posted on here but I'M BACK! And I've changed the name of the blog too because this name is more fun and more cooler! One of my coworkers made a delicious cabbage and chicken soup (that I sampled) that is the inspiration for this recipe. What's cool about this recipe is, you can add whatever veggies you'd like. She added okra to her's, which I really liked, but totally forgot to buy. Anyways, this recipe make a lot of soup and it's really good.
1 package of organic chicken breast cutlets (about 3-4 cutlets)
1/2 of a small head of green cabbage
1/2 of a small vidalia onion
1 small bag of frozen corn
4 carrots peeled and cut into 1 inch pieces
1 28oz can of crushed tomatoes (I used Muir Glen Fire Roasted Tomatoes)
1 vegan bouillon cube (I used Rapunzel vegan vegetable bouillon)
Salt, black pepper and garlic powder to taste
A dash of cayenne powder
Preheat oven on broil. Season chicken to your liking and place chicken in oven to cook. This shouldn't take more than about 10 minutes MAX as these are cutlets and they aren't very thick. I seasoned my chicken with Borsari seasoned salt that I get from Whole Foods.
Cut up veggies and place in a big ass pot. Empty can of tomatoes into said big ass pot. Then fill can up with water and empty water into big ass pot as well. Throw in your bouillon cube and seasonings and put stove on medium heat. While this chicken is cooking, place lid on the pot and let it simmer.
Cut cooked chicken breasts into cubes and throw in big ass pot with everything else, when finished cooking. Leave stove on medium heat for approximately 20 minutes and then reduce to low and let simmer an additional 25 minutes or until veggies are to your desired tenderness. I like my veggies with a little crunch, so 45 minutes was exactly right for me. Longer, obviously, will yield softer veggies.
The great thing about this soup is...you can do whatever you want with it! Thank you Terry for inspiring me and I hope you guys enjoy this one!