Ingredients for 6-8 servings
6 cups low-sodium chicken broth*
2 pounds corned beef, trimmed of excess fat and cut into large chunks**
1 1/2 pounds Yukon gold potatoes, chopped (do not peel)
3 carrots, peeled and diced (8-9 ounces)
2 stalks celery, diced (any leaves may be included)
1 medium yellow onion, peeled and diced
1 small head green cabbage (or half a large), quartered, stem removed, and chopped (1 1/2 pounds or 5-6 cups chopped)
1 bay leaf and/or 2 sprigs of fresh thyme
Kosher salt and freshly-ground black pepper
Optional for serving: chopped fresh parsley or a sprig of fresh thyme
Read the Instructions here