Mild "Chicken" and Rice Soup

Here's another soup.  One of about five thousand that I have made recently.  And this one is also really good.  What's different about it is that it's simple to make, and it's nice and mild.  So no spectacular burst of flavour, but it has a subtle taste that's unique, from the sage.  I loved the rice in it too, which doesn't really go in my soups all that often.  And no tomatoes for once, which seem to always end up in my soups.  I liked the chicken, for a change, too.

"Chicken" and Rice Soup with Cabbage

Adapted from Kalyn’s Kitchen

Serves 8
½ cup rice, cooked
1 onion, chopped
1 cup carrots, coined
1 tbsp. dried sage
6 cups water plus vegetarian chicken bullion
3 yukon gold potatoes, chopped
½ smallish cabbage, shredded
1 vegetarian chicken, chopped into bite-sized pieces
3 tbsp corn starch mixed with ¼ cup water
1/2 cup finely chopped flat leaf parsley
2 T balsamic vinegar
Salt and pepper, to taste

Heat a large Dutch oven over medium high heat, add a bit of water, and then the onion and carrots. After 2 minutes add in the cabbage. When it has mostly shrunken, about 5 minutes, add the sage, bullion, water, and potatoes. Bring to a boil, and then simmer, covered, for 30 minutes, until the potatoes are tender. Add the remaining ingredients, heat through, and serve.

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