1 onion, diced small
1 cabbage, cored and cut into thin shreds
2 Tbl unsalted butter
3 medium carrots, peeled and cut into 1/4 inch rounds
2 cloves garlic, minced
1 Tbl fresh thyme, minced
salt and pepper
8 cups chicken broth
1 rotisserie chicken, shredded
Heat butter in a large dutch oven over medium high heat. When foaming subsides, add onion, carrots, and cabbage and sautee, stirring often until cabbage has wilted down and softened, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chicken broth, theyme, a pinch of salt and a teaspoon of black pepper. Bring to a simmer. Simmer uncovered 15 minutes until carrots are soft. Stir in chicken and simmer 5 minutes longer to heat through. Serve.
1 cabbage, cored and cut into thin shreds
2 Tbl unsalted butter
3 medium carrots, peeled and cut into 1/4 inch rounds
2 cloves garlic, minced
1 Tbl fresh thyme, minced
salt and pepper
8 cups chicken broth
1 rotisserie chicken, shredded
Heat butter in a large dutch oven over medium high heat. When foaming subsides, add onion, carrots, and cabbage and sautee, stirring often until cabbage has wilted down and softened, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chicken broth, theyme, a pinch of salt and a teaspoon of black pepper. Bring to a simmer. Simmer uncovered 15 minutes until carrots are soft. Stir in chicken and simmer 5 minutes longer to heat through. Serve.
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