By Sue Lau,
Serves 6
1 tablespoon olive oil
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup chopped onion
1 tablespoon chopped garlic
1 teaspoon dried marjoram
1 bay leaf
salt and black pepper to taste
1 cup diced zucchini
1 cup chopped mushrooms
1/2 cup chopped red bell pepper
1 quart chicken broth
1 cup sauerkraut, chopped
1 tablespoon Hungarian paprika
3 cups chopped cooked chicken
2 tablespoons sour cream
1. Saut茅 carrots, celery, and onion in olive oil until they soften.
2. Stir in garlic, marjoram, bay leaf, salt, pepper, zucchini, mushrooms, and bell pepper.
3. Cook, stirring for 5 minutes until vegetables are semi-cooked.
4. Add chicken broth, sauerkraut, and paprika; bring to a boil, then reduce heat, cover and simmer for 20 minutes.
5. Stir in chicken and cook 10 minutes more.
6. Remove from heat and stir in the sour cream before serving.
