Ingredients
2 tablespoons olive oil
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
2 garlic cloves, minced
6 cups chicken broth
2 medium red potatoes, cubed
1-1/2 cups shredded cabbage
1 teaspoon dried thyme
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cooked chicken
Directions
In a large saucepan, heat oil over medium heat. Add carrots, celery and onion; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer.
Stir in broth, potatoes, cabbage, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 10-15 minutes. Stir in chicken; heat through. If desired, top with parsley.
