Good morning! Hope you had a great Saint Patrick’s Day—or are at least recovering well if you celebrated in the traditional way. I once went to Hoboken to visit a friend who’d just moved there, not knowing it was their St. Paddy’s Day celebration (which happens earlier in the month each year), and I was so confused when I saw everybody in green on a seemingly random day in March. That was a long time ago. I barely know anyone who lives in Hoboken anymore. All my rowdy friends have settled down, as the song goes. I like Elliott Smith’s version the best because I’m not emo at all.
Growing up, my mom used to make corned beef and cabbage every year on March 17th, but the holiday is just not on my radar. This is about as close as it’s gonna get. I love shredded cabbage in soups because it lends a hearty texture and subtle flavor but with minimal fuss. It’s also wicked cheap and bulks up a meal (and adds a potent dose of vitamins and minerals) without breaking the bank.
Chicken and Cabbage Soup: For when you and your rowdy friends are settled down
- 2 tablespoons olive oil
- 1 carrot, diced
- 1 stalk celery, diced
- 1 small onion, diced
- 4 garlic cloves, minced
- ½ teaspoon red pepper flakes
- ½ teaspoon oregano
- ½ teaspoon turmeric
- 8 cups chicken broth or water
- 2 cups cooked, shredded chicken
- 1 15-ounce can chickpeas, rinsed
- 5 ounces shredded cabbage
- salt and pepper to taste
- Add olive oil to a large pot. Sauté carrot, celery, onions, and garlic until onion is translucent and veggies are soft.
- Add red pepper flakes, oregano, turmeric, and broth.
- Bring to a boil and then lower heat and let simmer, covered, for 10 minutes.
- Add chicken and chickpeas. Cook for another 20 minutes.
- Add cabbage and more water, if needed. Simmer another 5 or 10 minutes.
- Season with salt and pepper to taste.
Serve hot, preferably with salad and a side of non-work reading.
Do you celebrate St. Patrick’s Day? Any special holiday foods?
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