Ingredients:
For the Broth:
1 whole chicken (about 3-4 lbs) or 4-5 bone-in chicken thighs
10 cups water or low-sodium chicken broth
2-3 garlic cloves, minced
1 large onion, diced
3 celery stalks, chopped
3 large carrots, sliced
1 zucchini, chopped
2 cups chopped cabbage
1/2 teaspoon red pepper flakes (optional)
1 teaspoon oregano
1 teaspoon basil
1 bay leaf
Salt and pepper to taste
Optional Add-Ins:
1 cup cauliflower rice (for low carb)
2 cups spinach or kale (for extra greens)
1/4 cup lemon juice (adds freshness)
Instructions:
- Prepare the Chicken & Broth:
In a large pot, add the chicken, water/broth, garlic, onions, and bay leaf.
Bring to a boil, then reduce to a simmer. Cook for about 45 minutes to 1 hour, until the chicken is tender and easily shredded.
- Shred the Chicken:
Remove the chicken from the pot. Let it cool slightly, then shred the meat, discarding the bones and skin. Set the shredded chicken aside.
- Cook the Vegetables:
Add the carrots, celery, zucchini, and cabbage to the broth. Simmer for 15-20 minutes until the vegetables are tender.
- Combine Chicken & Season:
Add the shredded chicken back into the pot. Season with oregano, basil, red pepper flakes, salt, and pepper. Simmer for another 5 minutes to let flavors meld.
- Optional Add-Ins:
If using, stir in cauliflower rice, spinach/kale, and lemon juice. Simmer for 5 more minutes.
- Serve:
Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan if desired.