Name: Chicken and Cabbage Bone Broth Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 2 cup chicken bone broth; 1 tbsp olive oil; 2 cup green cabbage; 0.5 cup yellow onion; 0.5 cup carrots; 0.5 cup celery; 2 clove garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried thyme; 1 tbsp fresh parsley

Instructions

Prep 15 min · Cook 25 min

Prepare the vegetables by finely shredding the cabbage, dicing the onion, and slicing the carrots and celery into thin rounds.
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic, sea salt, black pepper, and dried thyme, cooking for 1 minute until fragrant.
Place the whole chicken breast into the pot and pour in the chicken bone broth. Bring the liquid to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 12-15 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F.
Remove the chicken breast from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
Add the shredded cabbage to the pot and return the shredded chicken. Simmer for an additional 5 minutes until the cabbage is tender but still retains a slight vibrance.
Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving hot.

Nutrition

Ingredients

Instructions

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