Italian Roast Chicken & Cabbage Soup

• 2 chicken legs
• Nonstick cooking spray
• 1 potato, peeled and sliced
• 3 cups vegetable or chicken stock
• Zest of 1 lemon, divided
• Bunch parsley, stems chopped and a few leaves reserved
• 1/2 savoy cabbage, cut in wedges

1. Heat oven to 400u0b0F. Put chicken on nonstick pan, and coat with spray. Roast for 35 minutes, until golden. Set aside.
2. Add potato, stock, zest of 1/2 lemon, parsley, and black pepper to large pan. Bring to a boil, turn heat down, and simmer for 10 minutes.
3. Nestle cabbage wedges among the potatoes, and continue to cook for 5-8 minutes, until vegetables are tender. Turn off the heat.
4. Remove skin and bones; shred the chicken. Divide the cabbage wedges and potato between 4 bowls. Add the chicken, and spoon over the broth. Garnish with remaining zest and parsley leaves.

chicken, nonstick cooking spray, potato, vegetable, lemon, parsley, savoy cabbage

Taken from www.myrecipes.com/recipe/italian-roast-chicken-cabbage-soup (may not work)