1tablespoonchicken bouillonI used Better Than Bouillon
1/2teaspoonfreshly ground black pepper
2cupscabbagediced into 1" pieces
In the bottom of a large stockpot, heat the oil. Add the garlic and onions and saute until tender. Add the chicken and cook until no longer pink. Add all remaining ingredients except for the corn and the cabbage. Reduce heat and simmer for 30 minutes.
Add the cabbage and corn and adjust seasonings to taste. Bring back to a boil, then reduce heat and simmer until the cabbage is tender crisp, about 15 minutes. Enjoy!
* This can also be made with leftover chicken. Simply dice the already cooked chicken and add at the very end with the corn and cabbage.
FREEZER MEAL: Let the soup cool completely before transferring to freeze safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top.
Italian Chicken and Vegetable Soup https://barefeetinthekitchen.com/italian-chicken-and-vegetable-soup/