These are the ingredients needed:
- Cut chicken into bite-sized pieces. Shred the cabbage. Finely chop onion. Slice carrot and leek.
- Heat oil into a pot over medium fire and add onions. Cook until soft and translucent. Add chicken and carrot, sprinkle with a pinch of salt and pepper, and continue cooking until meat turns white. Then, add paprika and bay leaf, stir and pour in 1200 ml of water. Simmer over medium fire, with the lid on, until meat is completely done, for approx. 10 minutes.
- Add cabbage and leeks, stir and cook for additional 15-20 minutes, or until cabbage has softened. Season with some more salt to taste and remove from fire.
Serve warm, with some bread, if desired. Roasted bread will make this soup even more flavorful.
You can also sprinkle some red pepper flakes in each bowl of soup. Don't forget to take out the bay leaf before serving!
Enjoy and bon appétit!