- 1
Ingredients
- 2 tablespoons coconut oil
- 1 bay leaf
- 2 celery stalks, sliced
- 2 leeks, cut in half moons (white parts only)
- 1 carrot, peeled and diced
- 1 parsnip, peeled and diced
- 2 boneless, skinless chicken breasts (4-6 oz. each), cut in cubes
- 1 cup water
- 5 cups vegetable broth
- 1 1/2 cup green cabbage, shredded
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Preparation
Step 1
Directions
In a large pot, heat oil over medium-high heat. Add bay leaf, celery carrot and parsnip, and sauté for 2-3 minutes, stirring frequently.
Add chicken and cook for 4 more minutes.
Stir in water and vegetable broth. Bring to a boil, reduce heat, and simmer for 15-20 minutes.
Add cabbage, and simmer for 5 minutes. Season with salt and pepper as desired.
Top with parsley and serve.
Directions
In a large pot, heat oil over medium-high heat. Add bay leaf, celery carrot and parsnip, and sauté for 2-3 minutes, stirring frequently.
Add chicken and cook for 4 more minutes.
Stir in water and vegetable broth. Bring to a boil, reduce heat, and simmer for 15-20 minutes.
Add cabbage, and simmer for 5 minutes. Season with salt and pepper as desired.
Top with parsley and serve.