Chicken Soup With Cabbage For Brain Warriors
Servings
12
Servings
12
Ingredients
  • 2tablespoons coconut oil
  • 4 yellow onions(about 4 cups large) dice
  • 8cloves garlicminced
  • 6 bay leaves
  • 6 chicken breasts(bone in)
  • 1gallon water
  • 3cups carrots(large) dice
  • 3cups celery(large) dice
  • 2tablespoons rosemaryfresh, mince
  • 2tablespoons sagefresh, mince
  • 1head cabbage(large – about 4 cups) chopped into large pieces
  • 1bunch flat leaf parsley(about 1/2 cup chopped)
  • 1teaspoon salt
  • 1tablespoon ground pepper
  • 4 lemonsoptional – cut into wedges for squeezing on the side
  • chopped veggies, squash, greensoptional – add any of your favorites
Instructions
  1. In a large soup pot, heat the coconut oil and diced onions until they start to become translucent or even slightly caramelized.
  2. Add minced garlic and bay leaves and sauté about 3 minutes.
  3. Add the bone-in chicken and gallon of water. Bring to a light boil and cook about 30 minutes.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.
  8. Serve with cut lemons on the side for added health benefits and to brighten the flavor of your soup.
Recipe Notes

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Chicken Soup With Cabbage For Brain Warriors
Votes: 8
Rating: 3.63
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Servings
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
Servings
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
Votes: 8
Rating: 3.63
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a large soup pot, heat the coconut oil and diced onions until they start to become translucent or even slightly caramelized.
  2. Add minced garlic and bay leaves and sauté about 3 minutes.
  3. Add the bone-in chicken and gallon of water. Bring to a light boil and cook about 30 minutes.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.
  8. Serve with cut lemons on the side for added health benefits and to brighten the flavor of your soup.
Recipe Notes

Everyday Stress Relief

Help handle those stressful days with calm and ease, while maintaining your focus and productivity. Get 21% OFF with code TANA21