Chicken and Cabbage Soup (or substitute beef and beef broth)

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Chicken and Cabbage Soup (or substitute beef and beef broth)
Serves: 1
  • 4 to 6 oz. chicken
  • 2 cups shredded cabbage
  • 2 cups chicken broth (or substitute 1 cup water for 1 cup broth)
  • 2 tablespoons Bragg’s amino acids (optional)
  • 2 cloves garlic crushed and minced
  • 1 tablespoon chopped onion
  • ¼ teaspoon thyme
  • ¼ teaspoon rosemary
  • Cayenne to taste
  • Salt and pepper to taste
  1. Combine chicken and spices in medium saucepan.
  2. Bring broth to a boil.
  3. Add cabbage.
  4. Reduce heat and simmer for a minimum of 30 minutes.
  5. Add additional water to broth as needed.
  6. Variations: change the spices and add fresh tarragon or turmeric. Add a ¼ lemon with rind to the broth and simmer for a rich lemon flavor.
(1 protein, 1 vegetable)


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