Casserole Soup

What does soup have to do with casserole?

Obviously, that it's also the best way to use up your dwindling second-hand stockpile of ingredients.

So if you happen to be staring at the contents of your fridge wondering what to do with those few stalks of celery and half a head of cabbage, or even if you've just come back from the farmer's market with some spring potatoes and carrots, this recipe is for you.

I helped justify this wintery chicken soup as "spring" worthy by adding some red wine vinegar to the broth.  It may sound bold (read: strange), but the vinegar adds a little zing that cuts the salty weight of a typical chicken soup and gives it a borscht-like lightness making it a poor man's Progresso perfect for chasing away a lingering cold just in time to welcome warmer days.

Spring Chicken Soup with Red Wine and Cabbage

Ingredients

• 2 chicken breasts, cut into bite sized pieces, brushed with oil, and lightly salted
• 3 T olive oil
• 1 large gold potato, diced
• 1/2 a sweet onion, sliced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2-3 stalks of celery, sliced
• 3 bay leaves
• 1 t thyme
• salt and pepper to taste
• 1/2 cup red wine vinegar
• Water or Broth as needed
• 1/2 a cabbage, sliced and broken up

Combine

1. Heat the olive oil in a large pot over medium heat until it shimmers then add the chicken to the pan.
2. Cook for 1-2 minutes on each side then mix in the potato, onion, garlic bay leaves, and thyme and cook for 5 minutes.
3. Mix in the carrots, celery, salt, and pepper and continue cooking for another 2 minutes.
4. Pour in the vinegar and enough broth to cover the saute by an inch.
5. Bring the liquid to a boil for 5 minutes then simmer for 15 minutes.
6. Add the cabbage and simmer for another 5 minutes.
7. Enjoy!