Servings: 4
Calories: 115.15kcal
Ingredients
- 1 chicken breast
- 1 onion
- 1 medium cabbage
- 2-3 tbsp oil
- 1 tsp salt
- 2 tbsp ground pepper
- 1 tbsp ground cumin
- 1 tbsp black pepper
- 1 chicken bouillon cube
- fresh dill
- 1 tbsp flour
- 2-3 bay leaves
- 2 tbsp sour cream
Instructions
- Start by prepping all of the ingredients before you start cooking. Chop up the chicken into small pieces and dice the onion and cabbage.
- Heat 2-3 tablespoons of oil in a large pot over medium heat. Add the chicken, onion, and cabbage to the pot and cook until they are lightly browned.
- Add in the salt, ground pepper, cumin, black pepper, chicken bouillon cube, fresh dill, flour, bay leaves and stir to combine all of the ingredients. Bring the mixture to a boil then reduce the heat and simmer for about 15 minutes, stirring occasionally.
- Once the soup has simmered for 15 minutes, remove from heat and stir in 2 tablespoons of sour cream. Serve the soup hot with some freshly chopped dill on top, if desired.
Video
Notes
- Make sure to chop the chicken into small pieces so it will cook evenly.
- If you like your soup a bit spicier, add some red pepper flakes or extra black pepper.
- If you don’t have any fresh dill on hand, dried dill can be used as a substitute.
- If you don’t have any chicken bouillon cubes, you can use a low-sodium chicken stock instead.
- Use low-fat sour cream if desired to reduce the fat content of the dish.
Nutrition
Calories: 115.15kcal
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