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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.

Serves 8


  • 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


  1. Heat large pot over medium-high heat and add bacon pieces, stirring until cooked through.
  2. Add carrots, leeks and green beans.  Stir and cook until leeks are soft but not browned, 8-10 minutes.
  3. 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.
  4. Stir in chicken and continue to simmer for 5 minutes.  
  5. Stir in cream, parsley, nutmeg and salt and pepper.
  6. 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.