Chicken Soup II

Ingredients

• 1 smoked chicken sausage, sliced
• 10 parsley sprigs
• 8 oz chicken breast
• 1 dash pepper
• 1 dash salt
• 1 tbsp olive oil
• 1 cube chicken bouillon
• 2 cups chicken broth
• 1 cup savoy cabbage, shredded
• 1 leek, chopped
• 8 oz mushrooms, chopped
• 1 cup fennel, sliced

Directions

1. In a large pot heat oil, add leek and saute 2 minutes.
2. Add fennel and mushrooms, saute until wilted. Add cabbage.
3. Cut chicken breast into bite size pieces and cook until mostly white.
4. Add sausage, saute another minute until incorporated.
5. Add broth, bouillon cube, parsley, salt and pepper. Boil for 5 minutes.
6. Garnish with parsley and serve.
7. Note: other meats such as ground chicken and turkey kielbasa can be used.