1poundBoneless Skinless Chicken Breastchopped into large pieces to cook faster
2mediumCarrotspeeled and sliced
1cupFrozen Peasno need to thaw
14ozMarinara Sauceone can
6cupsChicken or Vegetable stock
Minced fresh parsleyoptional
Heat oil in a Dutch oven or a soup pot over medium-high heat.
Add chicken and cook until golden brown and no longer pink in the inside, about 10-12 minutes. Set aside on a chopping board and shred it with 2 forks.
To the same pot add celery, carrots, green peppers, onions, and stir fry for about 5 minutes.
Stir in shredded chicken, cabbage, marinara sauce, and chicken stock. Stir well and cook for 15-20 minutes, or until cabbage is tender.
Add in frozen peas, garlic salt, garlic powder, and pepper, mix until well combined. Allow it to simmer for a few minutes more, just until peas are done.
Garnish with fresh parsley, then pour into warm bowls and serve.
Use fresh garlic instead of garlic powder
Frozen carrots work
Instead of marinara use tomato sauce, one tablespoon of Italian seasoning, and one tablespoon of basil.
Fresh parsley is optional if you don't have any.
Serving size one cup
You may use Rotisserie chicken breast to cut down on cook time.
Storage:Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.