Ingredients
Ingredients for 5 servings 2 tablespoons olive oil 1/2 medium red onion, diced 3 garlic cloves, minced 2 teaspoons dried oregano 2 teaspoons dried sage 64oz (2 liters) low sodium chicken broth (or vegetable broth) 1 chicken bouillon cube for extra flavor (optional) 1 large carrot (or 2 medium carrots), chopped or diced 5 celery stalks, chopped 490g *=(~6 small) red potatoes or white potatoes (I did a mix of both) 1 lb chicken breast, sliced into 1-inch pieces (optional) sea salt & pepper to taste 4 Roma tomatoes (or 6 campari tomatoes), chopped 1/2 medium green cabbage, thinly sliced 2 sprigs fresh thyme 2 bay leaves sea salt & pepper to taste Garnish
Ingredients for 5 servings 2 tablespoons olive oil 1/2 medium red onion, diced 3 garlic cloves, minced 2 teaspoons dried oregano 2 teaspoons dried sage 64oz (2 liters) low sodium chicken broth (or vegetable broth) 1 chicken bouillon cube for extra flavor (optional) 1 large carrot (or 2 medium carrots), chopped or diced 5 celery stalks, chopped 490g *=(~6 small) red potatoes or white potatoes (I did a mix of both) 1 lb chicken breast, sliced into 1-inch pieces (optional) sea salt & pepper to taste 4 Roma tomatoes (or 6 campari tomatoes), chopped 1/2 medium green cabbage, thinly sliced 2 sprigs fresh thyme 2 bay leaves sea salt & pepper to taste Garnish
Steps Set a large pot on medium heat. Once hot, add the oil and onions. Cook for 3 – 5 minutes until the onions are brown and somewhat translucent. Add the garlic, oregano and sage and cook/bloom for 1 minute until fragrant. Pour in the chicken broth and bring to a simmer. Add the carrots, celery, potatoes and chicken, then cover and cook for at least 20 minutes, up to 30 minutes (if you have the time). Ensure the lid is on tightly to avoid as much evaporation as possible. Add the tomatoes, cabbage, thyme and bay leaves along with a generous pinch of sea salt & pepper. Cook for 1 hour.
