Smoked paprika chicken and cabbage soup
A big pot of chicken thighs, sweet cabbage and smoky paprika in a savoury broth. Lovely made ahead for lunches.
- Time50 min
- LevelEasy
- Costabout £1.30 a head
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium high heat. Brown the chicken for 5 minutes, then lift it out onto a plate.
5 min - 2
Add the onion, celery and carrots to the pan and cook for 6 minutes until soft. Stir in the garlic and paprika and cook for 1 minute.
6 min - 3
Return the chicken to the pan. Add the tomatoes, water, stock cube and bay leaf. Bring to the boil, then simmer for 15 minutes.
15 min - 4
Add the cabbage and simmer for 15 minutes more, until the cabbage is soft and the chicken is cooked through with no pink inside.
15 min - 5
Remove the bay leaf, season with black pepper and stir in the parsley. Serve piping hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.