Cabbage-chicken soup

Ingredients

• 350 g Chicken breasts, cut into 2cm pieces
• 350 g Cabbage, shredded
• 500 ml Chicken stock, low sodium
• 2 pcs Carrots, peeled, cut to tiny sticks
• 1 tbsp All purpose flour
• 2 tsp Salt, fresh ground
• 2 tsp Smoked red paprika
• 2 tsp Marjoram, dried, crushed
• 1/2 tbsp Olive oil
• 1 pinch Black pepper, fresh ground

Method

1. Pour the olive oil in a medium pot over medium heat and add the chicken pieces.
2. Stir occasionally until the meat is browned for around 7 minutes. Set the prepared chicken meat aside.
3. Meanwhile, slice the cabbage into very thin slices.
4. Put the cabbage and carrots into the olive oil then stew it until it's almost cooked. Sprinkle the flour onto the vegetables and stir it quickly for a minute then add the chicken broth.
5. Add the spices and the salt. Bring the pot to a boil.
6. Turn down the heat to bring the pot to a gentle simmer, then let it simmer for 10 minutes.
7. Serve it immediately.