Ingredients

• 1 tablespoon vegetable oil
• 2 skinless , boneless chicken breasts, cut into bite-sized pieces
• 0.5 large white onion , chopped
• 2 cloves garlic , chopped
• 2 , 14 ounce
• 2 small red potatoes , chopped
• 0.25 heads cabbage , chopped
• 1 large carrot , chopped
• 2 eggs , Optional
• salt and ground black pepper to taste

Instructions

1. 1 Gather the ingredients.
2. 2 Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
3. 3 Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
4. 4 Bring soup back to a boil. Drizzle in eggs and stir until cooked, about 1 minute. Season with salt and pepper.

Nutrition per serving