Ingredients
– 1 tbsp olive oil
– 1 lb lean chicken tenderloin, diced
– Kosher salt and ground pepper to taste
– 1 medium yellow onion, diced finely
– 2 cloves garlic, minced
– 2 medium carrots, quartered and sliced
– 1 red bell pepper, seeded and diced
– A few sprigs of fresh thyme leaves, picked
– 1 small green cabbage, chopped (about 6-7 cups)
– 4 cups low-sodium chicken broth
– 3 x 8 oz cans crushed tomatoes
– 1/2 cup cooked brown rice or quinoa
– 1 bay leaf
– 1 tbsp honey
Instructions
1. Heat the oil in a large dutch oven pot over medium heat.
2. Add diced chicken tenderloin and cook until browned on all sides, seasoning with salt and pepper.
3. Stir in the onion, garlic, carrots, bell pepper, and thyme. Cook until the vegetables begin to soften.
4. Pour in 1/2 cup of broth to deglaze the pot, ensuring you scrape all the flavorful bits from the bottom.
5. Add the remaining broth, crushed tomatoes, cooked rice or quinoa, and honey. Stir to combine.
6. Add the bay leaf and bring the mixture to a boil, then reduce the heat and let it simmer for 35-40 minutes, or until the cabbage is tender.
7. Remove and discard the bay leaf. Serve the soup hot and enjoy.