Chicken Soup with Cabbage and Apple–Gluten Free

2 tsp DLM Caraway Seeds
1/2 tsp DLM Fennel Seeds
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1½ cups onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
3 garlic cloves, minced
4 oz Aidell's Chicken Apple Sausage, sliced
5 cups Kitchen Basics No Salt Added Chicken Stock
8 oz Yukon gold potatoes, chopped
3 cups green cabbage, thinly sliced
2 cups DLM Chicken Breasts, shredded and cooked (8 oz)
2 cups Granny Smith apple, sliced
1 Tbsp cider vinegar
1/4 tsp sea salt
1/4 tsp black pepper

Heat a skillet over medium heat. Add caraway and fennel seeds; cook 2 minutes, stirring constantly. Place in a spice or cofee grinder; process until ground.

Heat oil in a Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 6 minutes. Add sausage; cook 1 minute. Add ground spices, cook 30 seconds, stirring constantly. Add chicken stock and potato; bring to a boil. Cover, reduce heat and simmer 10 minutes. Increase heat to medium-high. Add cabbage and remaining ingredients; cook 3 minutes.

Makes 4 servings