Cabbage Soup with Chickpeas and Chicken

1. Saute chicken breast in a soup pot, take chicken out of pot and shred chicken

2. Saute red and yellow onion, celery, carrots, and garlic in the same pot that you cooked the chicken in

3. Add cabbage and saute for a little longer

4. Season with 2 tsp turmeric and 1/2 tsp black pepper

5. Add 6-8 cups low sodium chicken broth

6. Simmer for 30 minutes, then puree with soup wand until desired consistency

7. Add back shredded chicken

8. Top with a squeeze of lemon and parmesan cheese, with a drizzle of garlic flavored olive oil and a sprinkle of turmeric

9. optional soup garnish- saute chickpeas with a little olive oil, celery, spinach, black pepper, and turmeric

10. You could also add an alternative pasta (lentil, chickpea, cauliflower….) to this soup
    

    
    Cabbage- Potassium, Vitamin C, Fiber
    
    Carrots- Calcium, Iron, Manganese, Potassium, Beta carotene/Vitamin A, Vitamins C and K, Protein, Fiber,
    
    Celery- Calcium, Copper, Iron, Manganese, Phosphorus, Potassium, Vitamins A, b9/folate, and K, Fiber
    
    Chickpeas- Calcium, Choline, Iron, Magnesium, Phosphorus, Potassium, Selenium, Beta carotene/Vitamin A, Vitamins B1/ thiamine, B2/riboflavin, B3/niacin, B5/pantothenic acid, B6/pyridoxine, B9/folate, Vitamin K, Zinc, Fiber, Protein
    
    Garlic- each clove contains a small amount of Calcium, Iron, Magnesium, Manganese, Potassium, Vitamins C, E, K, and Zinc
    
    Red onion- Potassium, Vitamins B6/pyridoxine, B9/folate, and C, Fiber Anthocyanins, Quercetin
    
    Yellow Onion - Calcium, Magnesium, Potassium, Vitamins B6/pyridoxine and C, Fiber
    
    Spinach- Calcium, Iron, Beta carotene/Vitamin A, Vitamin B9/folic acid, Vitamin C, Vitamin K