Meal Kit
One Pot
Polish Chicken and Cabbage Soup
with potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Yukon Potatoes
- 4 oz. Slaw Mix
- 1 oz. Light Sour Cream
- ½ oz. AP Flour
- ½ oz. Bacon Bits
- 2 tsp. Chicken Broth Concentrate
- 2 Dill Sprigs
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories410
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Carbohydrates34g
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Net Carbs31g
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Fat15g
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Protein36g
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Sodium1550mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Cut potatoes into 1/4" pieces.
Mince dill. Pat chicken dry. Season all over with half the garlic salt (reserve remaining for soup) and a pinch of salt and pepper. -
2 Cook the Potatoes
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add potatoes to hot pot. Stir often until slightly browned, 3-4 minutes. -
3 Add the Chicken
Add 1 tsp. olive oil and chicken to hot pot. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
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4 Add the Bacon and Slaw Mix
Add bacon, slaw mix, remaining garlic salt, and a pinch of pepper to hot pot. Stir often until slaw is wilted, 2-3 minutes.
Add flour and stir until no dry flour remains. -
5 Add Broth and Finish Dish
Add chicken base and 2 cups water to hot pot. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until soup is slightly thickened, 5-6 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping soup with sour cream and dill. Bon appétit!
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