Chicken Soup with Cabbage and Apple

Ingredients

• 2 teaspoons caraway seeds
• 3/4 teaspoon fennel seeds
• 1 tablespoon avocado oil
• 1 1/2 cups chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 3 garlic cloves, minced
• 4 oz lean ground chicken
• 5 cups low-sodium chicken broth
• 8 oz Yukon gold potatoes, chopped
• 3 cups thinly sliced green cabbage
• 2 cups shredded cooked chicken breast (about 8 oz)
• 2 cups sliced Granny Smith apple
• 1 tablespoon cider vinegar
• 1/4 teaspoon black pepper

Steps

1. Toast the caraway and fennel seeds in a dry skillet over medium heat for 2 minutes, stirring. Grind them in a spice grinder.
2. Heat the avocado oil in a Dutch oven over medium heat. Cook the onion, carrot, celery and garlic for 6 minutes.
3. Add the ground chicken and half the ground spices and cook, breaking it up, until no longer pink. Stir in the rest of the spices for 30 seconds.
4. Add the broth and potatoes and bring to a boil. Cover, lower the heat, and simmer 10 minutes.
5. Turn the heat to medium-high, add the cabbage, shredded chicken, apple, vinegar and pepper, and cook 3 minutes.