Description
This cabbage and chicken soup is light, nutritious, and soothing, made with simple ingredients, and it’s perfect if you follow a low-histamine diet. This soup is also Whole-30 compliant, lectin-free, and keto-friendly.
Ingredients
- 2 or 3 tablespoons extra virgin olive oil
- 1 yellow or sweet onion, chopped
- 1 small carrot, finely sliced
- 1 stalk celery, chopped
- 1 thumb-size ginger root, peeled and finely chopped
- 1/2 white cabbage finely sliced/shredded
- 1 sprig of fresh thyme
- salt and pepper to taste
- about 5 cups warm water
- 6 oz leftover chicken (frozen)
- For serving: fresh cilantro or parsley, vegetable sprouts, extra virgin olive oil
Instructions
- Add the olive oil to a soup pot, generously covering the pot bottom. When the oil is heated, add the onions, carrot, celery and ginger and sauté for about 10, 15 minutes, stirring occasionally, until the onions are translucent and fragrant.
- Add the cabbage, the sprig of thyme, salt and pepper. Stir well and add the warm water. Bring to a boil, taste for salt and pepper and add more if necessary.
- Let simmer on low heat for about 10 minutes, or until the cabbage is soft but not entirely mushy.
- If you are using cooked chicken, add it at the end, or five minutes before turning the heat off if the chicken was frozen.
- Serve with vegetable sprouts, extra virgin olive oil, and even a squeeze of lemon if you prefer a more tangy taste.