Chicken & Spring Cabbage Cream Soup

• 2 small filets Anchovies
• 1 tsp Garlic
• 1/2 Onion
• 120 grams Cabbage
• 160 grams Chicken (thigh meat)
• 1 tbsp Cake flour
• 1 dash Salt and pepper
• 400 ml Water
• 1 Cubed bouillon (or consomme soup stock)
• 300 ml Milk
• 1 Black pepper
• 1 tbsp Olive oil

1. Mince the anchovies and garlic.
2. Cut the chicken into bite-sized pieces, sprinkle black pepper, and coat in flour.
3. Thinly slice the onion and cut the cabbage into bite-sized pieces.
4. Add olive oil, anchovies, and garlic to a pot and saute on low heat.
5. Once fragrant, add the chicken and cook on medium heat.
6. Once the chicken has browned, add the onions and cook until half-translucent.
7. Add the cabbage and bouillon and cook on low to medium heat for about 7 minutes.
8. Once the contents have cooked through, add milk and simmer on low heat for 5 minutes.
9. Season with salt and black pepper and it's complete!

anchovies, garlic, onion, cabbage, chicken, flour, salt, water, bouillon, milk, black pepper, olive oil

Taken from cookpad.com/us/recipes/156824-chicken-spring-cabbage-cream-soup (may not work)