Brazil Nut Free Chicken and Cabbage Soup
Total time1 hr 15 min
Prep time20 min
Cook time55 min
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
- 6 cups bone broth (homemade or aip-compliant brand, no added pepper or additives)
- 4 cups green cabbage, roughly chopped (about ¼ medium head)
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic, carrots, celery, ginger, and turmeric. Cook, stirring frequently, until the garlic is fragrant and the vegetables begin to soften, about 2 minutes. Watch the garlic closely so it does not brown.
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