Nutrition Facts
Chicken Soup With Cabbage For Brain Warriors
Amount per Serving
Calories
148
% Daily Value*
Fat
5.8
g
9
%
Saturated Fat
3
g
19
%
Cholesterol
38
mg
13
%
Sodium
278
mg
12
%
Potassium
413
mg
12
%
Carbohydrates
10.1
g
3
%
Fiber
3.1
g
13
%
Sugar
4.1
g
5
%
Protein
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 12
Ingredients:
- 2 tablespoons coconut oil
- 4 yellow onions (about 4 cups large) dice
- 8 cloves garlic minced
- 6 bay leaves
- 6 chicken breasts (bone in)
- 1 gallon water
- 3 cups carrots (large) dice
- 3 cups celery (large) dice
- 2 tablespoons rosemary fresh, mince
- 2 tablespoons sage fresh, mince
- 1 head cabbage (large - about 4 cups) chopped into large pieces
- 1 bunch flat leaf parsley (about 1/2 cup chopped)
- 1 teaspoon salt
- 1 tablespoon ground pepper
- 4 lemons optional - cut into wedges for squeezing on the side
- chopped veggies, squash, greens optional - add any of your favorites
Directions:
- In a large soup pot, heat the coconut oil and diced onions until they start to become translucent or even slightly caramelized.
- Add minced garlic and bay leaves and sauté about 3 minutes.
- Add the bone-in chicken and gallon of water. Bring to a light boil and cook about 30 minutes.
- Remove the chicken from the stock (turn off the heat) and set on sheet pan or platter to cool for a few minutes. Add the carrots, celery, rosemary, and sage to the pot and return to heat to lightly boil another 15 minutes. If you see that most of your liquid has evaporated, simply add more water to create more broth.
- When cool enough to touch, separate the chicken breast meat from the bones and skin to be discarded. Shred the chicken into bite size chunks and keep on the side until broth is completely ready. (Adding the shredded chicken back at the end of the cooking process keeps the meat from becoming overcooked and dry or chewy. Also a tip, adding a little of your broth to the shredded chicken while it’s holding will keep it moist and tender.)
- After the carrots and celery have cooked about 15 minutes, add the chopped cabbage and lightly boil another 5-10 minutes until it is tender.
- Turn the heat off and add the shredded chicken back to the pot along with the chopped parsley, salt, and pepper. Remove the bay leaves for service.
- Serve with cut lemons on the side for added health benefits and to brighten the flavor of your soup.
Notes:
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