I made this soup last week because I had a bad week, and was having a hard time staying warm. The weather hasn’t changed that drastically, but fall is in the air, and a good hot soup is always comforting in such weather. There aren’t a lot of ingredients in it, I would have added more vegetables, especially a few carrots, and celery, but my pot was already quite full so I decided to quit while I was ahead.
Cabbage and Chicken Soup
1 lb extra lean ground chicken
4 cloves garlic, minced
1 medium red onion, chopped
1 tsp ground cumin
1/2 tsp chili powder
salt and pepper to taste
1 medium zucchini, cubed
1 can Italian style diced tomatoes
2 cups broth (I used mushroom this time around)
1/4 green cabbage, chopped
Spray a skillet with cooking oil, and brown the ground chicken. Add the spices, onion, and garlic and cook until the onion is tender. Add the zucchini and cook for a few minutes.
Transfer the mixture to a pot, and add the tomatoes, broth and cabbage. Bring to a boil. Reduce heat, cover and simmer for about 20 minutes.
I love a really nice slice of bread (or two) with a good soup, so I made another loaf of the wonderful whole grain bread from the recipe for the August Fantastic Bake Along which was supplied by Kathy at Sewing Etc. That recipe will be my go to bread recipe when I feel the need, it’s well worth the points splurge when I have a craving for bread!
This soup is very good as a make ahead type of meal. Because I am alone, and had a huge pot of it, I ate it for a few days, and it was delicious. (Although I won’t say I was sad to see it finally gone…I should know better than to make a huge pot of soup for one person.)
Now that the fun part is done, I’m happy to report that I lost 1.4 pounds last week, bringing me to a total of 57.8 pounds! I’m so close to my next mini goal of 60, that if I try really hard, I might make it for next Monday. Wish me luck!