Savory chicken and cabbage soup

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

2. Add the sliced carrots and shredded cabbage to the pot, stirring occasionally, and cook for another 5 minutes until the vegetables begin to soften.

3. Stir in the shredded chicken and pour in the chicken broth. Add the salt, black pepper, and dried thyme.

4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.

5. Taste and adjust seasoning if necessary. Stir in the fresh dill just before serving.

6. Ladle the soup into bowls and serve hot, with your choice of side.

For a creamier version, you can add 1 cup of heavy cream to the soup after it has simmered. If you’d like to add more vegetables, consider adding diced potatoes or a handful of spinach. For a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce. If you have leftover turkey, it can be used instead of chicken, especially around the holidays. To make it gluten-free, ensure your chicken broth is gluten-free and serve with gluten-free bread.