Spicy Chicken and Cabbage Soup

Ingredients

• 2 tbsp. olive oil

• 1 large onion

• 2 medium carrots

• 2 celery stalks

• 1 small green cabbage head or 1/2 large

• 4 cloves garlic

• 8 cups chicken stock

• 4 chicken breasts (skin removed)

• 1 3/4 lbs. sauce tomatoes, whole

  (Roma or dry farmed Early Girl)

• 1 tsp paprika

• 1 tsp garlic granules

• 1/2 tsp dried thyme

• 1/2 tsp oregano

Directions

1. Heat the oil in a large stockpot over medium heat. Add onion, carrots, celery, garlic, and a pinch of sea salt. Cook, stirring frequently, until onion is translucent, about 8 minutes.

2. Add chicken stock, chicken breast, tomatoes, paprika, garlic granules, thyme, oregano, black pepper, and cayenne pepper (if you want it really spicy). Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.

3. Remove the chicken from the pot and strip the meat from the bones. Cut the meat into bite-size pieces or shred.

4. Return the chicken to the pot, add the cabbage, and mix well, breaking up the tomatoes.

5. Add water if the soup is too crowded. Bring to a boil once again.

6. Reduce the heat and simmer, covered, for another 15 minutes.

7. Season with sea salt to taste. '

   **Recipe from The Candida Cure