Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 1 inch fresh ginger, grated
  • 2 lbs green cabbage, cored and chopped into 1-inch ribbons
  • 2 large carrots, sliced into coins
  • 1 red bell pepper, chopped
  • 14.5 oz can fire-roasted diced tomatoes, no salt added
  • 6 cups low-sodium vegetable broth
  • 1 tsp ground turmeric
  • 1/2 tsp crushed red pepper flakes
  • 1 bay leaf
  • 2 tbsp apple cider vinegar
  • 1 lb boneless skinless chicken breast, diced into 1/2 inch cubes
  • 1/4 cup fresh parsley, chopped for garnish

Instructions:

  1. Heat the extra virgin olive oil in a large 6-quart Dutch oven or stockpot over medium heat.
  2. Add the diced onion and celery. Sauté for 5 minutes until the onions are translucent and fragrant. Stir in the minced garlic and grated ginger during the last 1 minute of sautéing until you smell the spicy aroma.
  3. Add the diced chicken breast cubes to the pot. Cook, stirring occasionally, until the exterior of the chicken is opaque.
  4. Add the chopped cabbage, sliced carrots, bell pepper, fire-roasted tomatoes (with juices), and the vegetable broth. Add the bay leaf.
  5. Add the 1 tsp turmeric, 1/2 tsp red pepper flakes, and 1 bay leaf.
  6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the cabbage and carrots are tender.
  7. Remove the bay leaf. Stir in the apple cider vinegar to brighten the flavors. Garnish with fresh parsley and serve hot.