Chicken and Cabbage Soup
I had half of a left over whole chicken in my fridge that needed to be consumed before I had to throw it out. The weather is cool right now so I thought I would create a chicken soup that was flavorful, healthy and quick to make.
This recipe takes about 20 minutes to prepare and another 20 to simmer.
- 2 cups chopped chicken
- 5 pieces of nitrate free bacon, sliced into tiny pieces
- 3 medium carrots, sliced on the diagonal to make half moons
- 2 medium leeks (white and light green parts only), sliced thinly and rinsed well
- 1 cup fresh green beans, cut into 1 inch pieces (you could use frozen green beans)
- 1 small head savoy cabbage or green cabbage, cored and thinly sliced
- 7 cups chicken broth, homemade is best but store bought is fine (make sure there is no MSG on the label, aka: monosodium glutamate)
- 1/2 cup organic heavy cream, preferably from grass-fed, pastured cows*
- dash of nutmeg
- 1/4 cup chopped parsley
- salt and pepper to taste
- Heat large pot over medium-high heat and add bacon pieces, stirring until cooked through.
- Add carrots, leeks and green beans. Stir and cook until leeks are soft but not browned, 8-10 minutes.
- Stir in cabbage and cook for 3 to 5 minutes, until slightly wilted. Add broth, cover and bring to a simmer over high heat. Reduce heat and simmer 20 minutes.
- Stir in chicken and continue to simmer for 5 minutes.
- Stir in cream, parsley, nutmeg and salt and pepper.
- Ladle into bowls and sprinkle with parsley, if desired.
* if you don't want to use dairy, you could always substitute full fat coconut milk instead.