Cabbage and Chicken Soup

Ingredients

• 4 cup(s) water
• 3 cup(s) broth, chicken, fat-free, salt-free
• 2 cup(s) tomato(es), chopped
• 1/2 stalk(s) celery, chopped
• 4 onion(s), green, chopped with tops
• 1 potato(es), peeled and diced
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1/4 teaspoon caraway seeds
• 3 cup(s) cabbage, shredded
• 1 cup(s) chicken, cooked, chopped
• 1 tablespoon lemon juice
• 2 teaspoon sugar

Preparation
1. In a large soup pot, combine the water, broth, tomatoes, celery, onion, potato, bay leaf, salt, thyme, and caraway seeds.

2. Simmer for 30 minutes to 1 hour. Add the cabbage, chicken, lemon juice, and sugar. Remove the bay leaf and serve.

Chicken and Sweet Potato Stew

Prep Time: 20 mins

Cook Time: 5 h

Total Time: 5 h 20 mins

Ingredients

• 6 chicken, thighs, bone-in, skin removed, trimmed of fat
• 2 pounds potato(es), sweet, peeled and cut into spears
• 1/2 pounds mushrooms, white button, thinly sliced
• 6 shallot(s), peeled and halved
• 4 clove(s) garlic, peeled
• 1 cup(s) wine, dry white
• 2 teaspoon rosemary, fresh, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper, black ground
• 1 1/2 tablespoon vinegar, white wine

Preparation

1. Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine.

2. Put the lid on and cook on low until the potatoes are tender, about 5 hours.

3. Before serving, remove bones from the chicken, if desired, and stir in vinegar. 

Lemon Chicken with Broccoli

Ingredients

	2 Tbsp all-purpose flour
	1/2 tsp table salt, divided
	1/4 tsp black pepper, freshly ground
	12 oz Chicken, breast, raw, without skin & bone, thinly sliced
	2 tsp olive oil
	1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided
	2 tsp minced garlic
	2 1/2 cup(s) broccoli, small florets
	2 tsp lemon zest, or more to taste
	2 Tbsp parsley, fresh, chopped
	1 Tbsp fresh lemon juice

Instructions

• On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.
• Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute. 
• In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat. 
• Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through. 
• Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.