Sunday, August 28, 2011

Chicken and Cabbage Soup

100 grams chicken
2 cups chicken broth (or substitute 1 cup water for 1 cup broth)
2 tablespoons Bragg’s amino acids (optional)
Garlic powder
1 tablespoon onion powder
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
Cayenne to taste
Salt and pepper to taste

Combine chicken and spices in medium saucepan. Bring broth to a boil. Add cabbage. Reduce heat and simmer for a minimum of 30 minutes. Add additional water to broth as needed. Variations: change the spices and add dried tarragon or turmeric. Add a ¼ lemon with rind to the broth and simmer for a rich lemon flavor.
Makes 1 serving (1 protein, 1 vegetable)

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