CHICKEN & CABBAGE SOUP WITH LEMON – PHASE 2Jess Arroyo
6 cups of chopped cabbage
200g chicken breast
Chop the chicken into lumps and then place into a saucepan with about 2 cups of water,
4 garlic cloves, lemon and a sprinkling of cumin powder.
Let cook for about 15/20 minutes and took the chicken out to cool.
Add cabbage, onions, more water, stock and cumin powder (to your taste) and whilst this is cooking, shred the chicken.
Once the cabbage is soft and cooked, use a hand blender and blitz until it was all smooth and creamy.
Add the shredded chicken back into the mix.
Add some fresh coriander.
By Jess Arroyo