Garlic Soup with Chicken, Shrimp, Potatoes and Cabbage

This Chunky Garlic Soup with Chicken, Shrimp, Cabbage, and Chunky Portabella Mushrooms is a hearty and flavorful dish that combines tender chicken, succulent shrimp, and robust vegetables in a savory broth. The soup features a rich garlic and onion base, blended to perfection and sautéed for depth of flavor. Enhanced with shredded cabbage, potatoes, and portabella mushrooms, it's simmered until the vegetables are tender. Seasoned with thyme, rosemary, and a touch of salt and pepper, this comforting soup is perfect for a cozy meal, especially during flu season. Its nourishing ingredients and warming nature make it an excellent remedy for coughs and colds, providing both relief and sustenance. Garnish with fresh herbs and optional Parmesan cheese for an extra touch of indulgence.

Chunky Garlic Soup with Chicken, Shrimp, Cabbage and Potatoes

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Chunky Garlic Soup with Chicken, Shrimp, Cabbage

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Ingredients:

• 1/4 cup jarred minced garlic (about 6-8 tablespoons)

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 tablespoons butter

• 2 large potatoes, peeled and diced

• 1 lb (450g) boneless, skinless chicken thighs, diced

• 1 lb (450g) small or medium shrimp, peeled and deveined

• 4 cups shredded cabbage

• 1 cup chunky canned portabella mushrooms, drained

• 4 cups Water 4 Chicken Bouillon Cubes

• 1 cup canned evaporated milk

• 1 teaspoon dried thyme

• 1 teaspoon ground rosemary

• Salt and pepper to taste

• Fresh parsley or chives, chopped (for garnish)

• Grated Parmesan cheese (optional)

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How do you make Chunky Garlic Soup with Chicken, Shrimp, Cabbage?

Recipe Instructions:

Sauté Garlic, Onion, and Olive Oil:

• In a large pot, heat the olive oil over medium heat. Add the chopped onion, season with a pinch of salt and pepper, and sauté until soft and translucent, about 5-7 minutes.

• Add the jarred minced garlic to the pot and continue to sauté for an additional 2-3 minutes until fragrant and slightly golden.

• Remove the pot from heat and transfer the sautéed garlic and onion mixture to a blender or food processor.

Blend Garlic and Onion Mixture:

• Blend the sautéed garlic and onion mixture until smooth. Set aside.

Cook the Chicken:

• In the same pot, melt the butter over medium heat. Add the diced chicken, season with a pinch of salt and pepper, and cook until it's no longer pink, about 5-7 minutes. Remove the chicken from the pot and set aside.

Prepare the Vegetables:

• In the same pot, add the diced potatoes, shredded cabbage, and chunky canned portabella mushrooms. Stir to combine.

Simmer the Soup:

• Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the potatoes and cabbage are tender to your liking.

Add Chicken and Shrimp:

• Return the cooked chicken to the pot. Add the shrimp and let the soup simmer for another 5 minutes, or until the shrimp are cooked through and pink.

Add Blended Garlic and Onion Mixture:

• Stir in the blended garlic and onion mixture, mixing it thoroughly with the soup.

Add Evaporated Milk and Season:

• Stir in the canned evaporated milk and let the soup simmer for another 5 minutes to heat through.

• Season with additional salt and pepper to taste.
  

Note:

I used 1/2 Tablespoon Salt and 1/2 tsp Pepper

• Serve:

• Ladle the soup into bowls and garnish with chopped fresh parsley or chives. If desired, sprinkle with grated Parmesan cheese.

• Serve hot with crusty bread or croutons on the side.

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