Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 2 tbsp Fresh Ginger, grated
  • 1 tbsp Fresh Turmeric, grated
  • 1/2 tsp Black Pepper
  • 3 large Carrots, sliced into coins
  • 3 stalks Celery, chopped
  • 1 small head Green Cabbage, shredded
  • 1 cup Fresh Parsley, roughly chopped
  • 1 lb Boneless Skinless Chicken Breasts
  • 8 cups Low-Sodium Bone Broth
  • 1 tsp Sea Salt
  • 2 cups Baby Spinach
  • Juice of 1 large Lemon
  • 1 tbsp Raw Apple Cider Vinegar

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed stock pot over medium heat.
  2. Add the diced onion, celery, and carrots. Sauté for 3-4 minutes, stirring frequently.
  3. Stir in the minced garlic, grated ginger, turmeric, and black pepper. Cook for 60 seconds until highly fragrant.
  4. Add the shredded cabbage and stir to coat in the aromatic spice mixture.
  5. Pour in the bone broth and add the raw chicken breasts. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the chicken is cooked through.
  6. Remove the chicken breasts, shred them with two forks, and return the meat to the pot.
  7. Stir in the fresh parsley and baby spinach, allowing the heat of the soup to wilt the greens (about 1-2 minutes).
  8. Remove from heat. Stir in the fresh lemon juice and apple cider vinegar. Season with sea salt to taste and serve warm.