Meditarenean Chicken and Cabbage Soup
Chicken noodle soup is always a favorite in all households. I wanted something similar with more herbs and cabbage... I love cabbage. I wanted it to be Mediterranean and anti-inflammatory. The bone broth is for gut healing. Dill, cabbage, olive oil for the Mediterranean vibe. Chicken, for the protein-rich. All the rest just makes it so amazing. It wasn't hard to think up this recipe!
Ingredients
- 4 Tbsp Extra Virgin Olive Oil
- 1/2 Head of cabbage shredded
- 3 Carrots chopped
- 2 Cloves of garlic minced
- 4 Celery sticks chopped
- 1 Leek chopped
- 1 Medium yellow onion chopped small
- 5 Tbsp dill finely chopped
- 4 Tbsp parsley stems chopped fine
- 3 Tbsp parsley leaves finely chopped
- 6-8 Cups of bone broth depending on how brothy you want it
- 2 Cups of pre-cooked chicken shredded (you can use a rotiserie, or you can boil 2 breasts and shred them)
- Salt & pepper to taste
Instructions
- First, you are going to gather your first ingredients: onion, leek, celery, carrots, and garlic. Wash your leek, carrots, and celery.
- Then you will take your onion and chop it up decently fine. You don't want huge chunks of onion.
- Now, you are going to add your olive oil to the Dutch oven, turn the heat to medium.
- Chop the onion and add it to the warm oil. Stir.
- After you clean your leeks thoroughly, chop them and add them to the pot. Stir.
- Take your garlic cloves and mince them into the Dutch oven.
- Now you are going to cook your onion, leeks, and garlic down until they become translucent and start to brown.
- While that's cooking, wash your parsley and chop the stems fine. Add them to your pot. Stir and continue to cook.
- Take your celery, chop it small, and add it to the pot.
- Now we are going to peel the carrots, chop them, and add them to the soup! Stir well!
- Wash the cabbage, and now you can either use a mandoline, or if you're confident in your shredding abilities, with a knife, you can give it a go.
- Add the cabbage to the pot, stir, and continue to cook. Let the cabbage cook down for about 5-10 minutes until it starts to wilt and get soft.
- This is where we add the chicken. ** See notes**
- Take your washed dill and parsley, and finely chop them both. Add them to the soup.
- Now we add our broth. You can use store-bought bone broth or make your own! If you are looking for a good bone broth recipe, mine is amazing!
- I recently made bone broth and froze it! I re-heated it on the stove and then added it to the soup.
- I added 8 cups of broth because I wanted my soup to be brothier.
- Bring your soup to a boil, place the lid on, and reduce the heat to a simmer. It can be done in 15 minutes, but the longer you let it simmer, the more the flavors meld together!
- When you plate this, you can add a squeeze of lemon on top or a few slices of avocado or both!
- Salt and pepper to taste.
- Now you are done, and you are ready to enjoy this super healthy chicken and cabbage soup with your family! I hope you loved it!
Notes
**13 note** If you went with rotisserie chicken, just shred it and add the 2 cups to your pot. If you boil, I start boiling my chicken first before I start the recipe, so it is cooked and cooled by the time I want to shred it.