Chicken & Spring Cabbage Cream Soup

1. 1

   Mince the anchovies and garlic.

2. 2

   Cut the chicken into bite-sized pieces, sprinkle black pepper, and coat in flour.

3. 3

   Thinly slice the onion and cut the cabbage into bite-sized pieces.

4. 4

   Add olive oil, anchovies, and garlic to a pot and saute on low heat.

5. 5

   Once fragrant, add the chicken and cook on medium heat.

6. 6

   Once the chicken has browned, add the onions and cook until half-translucent.

7. 7

   Add the cabbage and bouillon and cook on low to medium heat for about 7 minutes.

8. 8

   Once the contents have cooked through, add milk and simmer on low heat for 5 minutes.

9. 9

   Season with salt and black pepper and it's complete!

* Per serving · 4 servings · Values may vary.

No additional tips available.