Ingredients:

• 2 Tbsp. olive oil
• ¼ head cabbage, shredded
• 1 red onion, finely chopped
• 3 celery stalks, finely chopped
• 4 small Yukon gold potatoes, cut into ½” cubes
• 2 carrots, cut into 1” julienne strips
• 2 tsp. dried oregano
• 6 oregano sprigs, for garnish
• 2 14 oz. cans low sodium gluten-free chicken broth
• 2 14 oz. cans low sodium fire-roasted tomatoes
• 2 cups EverRoast Oven Roasted Chicken Breast, sliced thick

Directions:

1. Add the olive oil to a large soup pot and heat over medium-high heat until the oil is hot.
2. Add the cabbage, onion, celery and potatoes; sauté for 8 minutes, stirring occasionally.
3. Add the carrots, dried oregano, chicken broth and tomatoes. Cook 20 minutes or until the vegetables are tender.
4. Julienne the chicken and add to the soup. Stir to mix all ingredients.
5. Serve in individual bowls garnished with an oregano sprig.