- 8 cups chicken broth, if buying make sure it’s gluten-free
- 4–6 cups of water
- 6 cups chicken, cooked and shredded
- 1 lb carrots, sliced
- 6–8 celery stalks, sliced
- 1/2 head of cabbage, finely shredded, about 5–6 cups
- 1 large onion, diced
- 1 lb bag of frozen cauliflower, mostly thawed, optional to add
- 2–4 tablespoons nutritional yeast, optional
- 1–2 teaspoons of Herbamare, or other seasoned salt
- salt and pepper to taste
- Start by taking the frozen bag of cauliflower out of the freezer and setting it out to begin thawing.
- Put the broth and water in a large stockpot and bring to boil.
- While your broth and water are heating up, slice your carrots and celery. Add to the broth.
- Shred your cabbage and dice your onion. Add both to the pot.
- Chop up your cauliflower into small pieces about the size of rice and add to the soup.
- Add seasonings.
- Bring soup to a boil. Turn down to simmer, cover the pot and let simmer for 20-30 minutes, until veggies are tender.
- Add shredded chicken to pot and let simmer for another 15-20 minutes.
To make your own chicken broth, place a whole chicken (giblets removed) in a large crockpot with one onion quartered and 1/4 cup apple cider vinegar. Add water to cover chicken. Cook on high for 4-6 hours or until the meat is falling off the bones. Remove chicken to cool. This will all be hot so use caution. Drain the broth through a mesh strainer. Use this broth for your soup. Take the meat off the bones and shred to add to your soup. You may not need all of the chicken for your soup, so you can save some chicken back for another use. You can make more broth by taking the bones of the chicken and putting them back into the crockpot. Add water to an inch or more below the top of the crockpot. Add a quartered onion and 1/4 cup apple cider vinegar to the crockpot. You can cook this on low for 12-48 hours to get some wonderfully rich broth.