* Percent Daily Values are based on a 2000 calorie diet.
2tablespoons coconut oil
2leekscut in half moons (white parts only)
1carrotpeeled and diced
1parsnippeeled and diced
24-6 ounces eachchicken breastsboneless, skinless, cut in cubes
1 1/2cupsgreen cabbageshredded
salt and pepperto taste
In a large pot, heat oil over medium-high heat. Add bay leaf, celery, leeks, carrot, and parsnip, and sauté for 2-3 minutes, stirring frequently.
Add chicken and cook for 4 more minutes.
Stir in water and vegetable broth. Bring to a boil, reduce heat, and simmer for 15-20 minutes.
Add cabbage, and simmer for 5 minutes. Season with salt and pepper as desired.
Top with parsley and serve hot.
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