Chicken Vegetable Soup

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Enjoy this chicken cabbage soup as a cozy gluten free lunch idea or light dinner!

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Ingredients

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Sear and cook chicken pieces in a little oil in a skillet, until cooked through to 165F.

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Shred the chicken with two forks or using a stand mixer with the appropriate attachment.

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Add a little olive oil to a soup pot and cook diced carrot, leek, celery, garlic and herbs. Cook for 4-5 minutes.

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Tip in diced sweet potato, cabbage and bay leaf, and cook for a few minutes.

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Pour in chicken broth and bring to a boil. Reduce the heat to a very light simmer and cook for 20 minutes.

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Add the shredded chicken, salt and black pepper. Remove the bay leaf, and ladle into your bowls.

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