Chicken 'noodle' soup
Try this low-carb soup that uses cabbage instead of traditional noodles.
Cabbage replaces regular noodles in this recipe to keep the carb count low. The leftover broth can be canned or frozen for future use. You can use Himalayan pink salt and don’t need to skim off the fat — it has all the healthy goodness.
Ingredients
- 1 roasted chicken carcass (including all bones), meat removed
- 10 to 12 cups water
- 2 tablespoons apple cider vinegar
- 1 tablespoon Himalayan pink salt (optional)
- 2 stalks of celery, roughly chopped
- 2 large carrots, roughly chopped
- 3 cloves garlic, peeled and smashed
- 1 onion with skins, quartered
- Parsley, and assorted other herbs of your choosing
- Additional salt and pepper, to taste
- 1 to 2 bay leaves
“Noodle” soup:
- Chicken meat from roasted chicken
- 1 onion, chopped
- 2 to 3 celery stalks, chopped
- 1 to 2 carrots, chopped (optional)
- 1/2 head cabbage, sliced into 1-inch strips
- Salt, to taste
Directions
- Put the first 11 ingredients in a large stockpot or slow cooker.
- Bring to a low boil, then reduce heat to low. Cover and simmer for at least 5 hours. When I make this, I simmer the broth for at least 12 hours, or overnight, and frequently almost 24 hours — the longer, the better.
- Strain, and store broth in the fridge overnight.
- The next day, return the broth to the stove and add the chicken meat, onion, celery, carrots (if using), and cabbage. Bring to a boil and cook for 20 minutes. Add salt to taste.