Cabbage soup (wheat)
Yield:
4 servings
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
A delicious, wholesome way to beat a cold.
Ingredients
- 4 boneless, skinless chicken thighs
- 1-32 oz. carton of chicken broth
- 1 tsp. sesame oil
- 2 Tbsp. avocado oil
Vegetables
- 1/2 head of cabbage
- 1/2 yellow onion
- 2 medium carrots
- 1 stalk of celery
- 2 tsp. grated ginger
- 2 cloves garlic
Add-ins
- 1 cup egg noodles or orecchiette pasta
- 2 tsp. hot sauce
- 1/2 Tbsp. apple cider vinegar
- 2 bay leaves
Spices
- Salt, to taste
- 1/8 tsp. turmeric (optional)
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. white pepper
- 1/4 tsp. basil
- 1/4 tsp. thyme
- 1/4 tsp. oregano
Instructions
- Pour broth into a large skillet. Heat over medium-low (4) to bring to a simmer.
- Chop chicken thighs; core and chop cabbage; medium dice onion, carrots, and celery; mince garlic; and grate ginger.
- Add avocado oil to a skillet, and heat over medium (5). Saute chicken, carrots, onion, celery, and spices until chicken is no longer pink. Add garlic and ginger for the last minute of cooking. Transfer to the pot with the broth, and bring to a boil.
- Once boiling and chicken is fully cooked, add pasta and cabbage to pot. Add remaining ingredients, to taste. Simmer until pasta is cooked, ~12-15 minutes.
