Mint adds brightness to an otherwise earthy stew for a meal that’s hearty and filling but still fresh tasting.
By Natalie Rose
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 bone-in chicken breasts
- 2 liters low-sodium chicken stock, preferably homemade
- 1 cup diced carrots
- 1 15oz can white beans, rinsed and drained
- ½ cup long grain brown rice
- ½ head green cabbage, sliced thin (about 6 oz)
- 1 cup fresh or frozen peas
- ¼ cup mint leaves, rinsed and chopped
- salt and pepper to taste
- Tortillas or crusty bread for serving
- In a large pot, heat oil over medium high heat.
- Add onion and garlic and fry until fragrant and slightly brown, about five minutes.
- Add chicken breasts, stock and carrots and bring to a boil. Reduce heat and simmer chicken breasts for 15 minutes.
- Remove to a plate and cool.
- Add beans, rice, cabbage and peas to pot and boil for 30 minutes.
- Meanwhile, shred chicken into bite-size chunks. Add back to the soup along with mint and salt and pepper to taste. Simmer for another five minutes, remove heat and serve immediately.
Natalie Rose is a freelance food and travel writer, media producer and avid cook. The daughter of a Mexican-American mother and a Lebanese-American father, Natalie honed her palate tied to the apron strings of family members keen to pass along the strong culinary traditions of Mexico, Lebanon, and her native Arizona. She writes the food and travel blog Chocolate and Chiles. She resides in New York City and La Antigua, Guatemala, and spends her days dreaming up new adventures and delectable dishes to cook. Her mother says she was always a very good eater.