Ingredients
2 boneless, skinless chicken breasts or thighs
1/2 head of cabbage, preferably green or Napa cabbage
2 medium carrots, peeled and sliced
1 onion, finely chopped
3 garlic cloves, minced
4 cups low-sodium chicken broth
2 tablespoons olive oil
Salt and pepper, to taste
Optional: Soy sauce, bay leaves, fresh herbs like parsley or dill
Directions
Start by heating olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until fragrant.
Add the chicken pieces to the pot and cook until lightly browned on all sides. Season with salt and pepper.
Pour in the chicken broth and bring to a gentle simmer. Cover and let the chicken cook until tender.
Add the sliced carrots and cabbage to the pot. Allow the vegetables to soften and absorb the broth.
Adjust seasoning with salt, pepper, soy sauce, or herbs as needed.
Let the soup simmer for a few more minutes. Serve hot and garnish with additional herbs if desired.
Nutrition Facts
Calories:
280
Fat:
10
Carbohydrates:
15
Protein:
25
Sodium:
750
Fiber:
5
Sugar:
8
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