Chicken Soup with Cabbage and Apple

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 chicken apple sausage, sliced
5 cups fat-free, low-sodium chicken broth
8 oz Yukon gold potatoes, chopped
3 cups green cabbage, thinly sliced
2 cups DLM All-Natural Chicken Breast, cooked and shredded
2 cups Granny Smith apples, 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 coffee 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, and cook 3 minutes.

Makes 4 servings

Per serving: 328 calories; 10g total fat; 2g saturated fat; 85mg cholesterol; 25mg sodium; 33g total carbohydrates; 6g dietary fiber; 29g protein;

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