Ingredients
- 2 tsp. caraway seeds
- ½ tsp. fennel seeds
- 1 Tbsp. olive oil
- 1½ cups chopped onion
- ½ cups chopped carrot
- ½ cups chopped celery
- 3 cloves garlic, minced
- 4 oz. chicken apple sausage, sliced
- 5 cups low-sodium chicken broth
- 8 oz. yellow potato, finely chopped
- 3 cups thinly sliced green cabbage
- 8 oz. cooked chicken breast, shredded
- 2 cups sliced tart apple
- 1 Tbsp. cider vinegar
- ¼ tsp. salt
- ¼ tsp. pepper
Tip: Screenshot this list for easy reference while shopping
Instructions
- Heat a skillet over medium heat. Add caraway and fennel and dry-toast until fragrant (2 minutes). Grind with a spice grinder or mortar and pestle.
- Heat oil in a large, heavy-bottomed pot over medium heat. Cook onion, carrot, celery, and garlic until almost soft (5-6 minutes).
- Add sausage and cook until brown (2-4 minutes). Add ground spices and cook, stirring constantly, until fragrant (30 seconds).
- Add chicken stock and potato. Bring to a boil, cover, reduce heat, and simmer until potato is just tender (12-15 minutes).
- Increase heat to medium-high and add remaining ingredients. Cook until all ingredients are warmed (3-5 minutes) and serve hot.