Creamy Cabbage Detox Soup

Serves: 6

Ingredients

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 1 tbsp olive oil or butter

• ½ onion, diced

• 3 cloves garlic, minced

• ½ large head green cabbage, chopped

• 2 celery stalks, chopped

• 1 container brown Crimini mushrooms

• 4 cups Kettle and Fire chicken broth

• 1 cup half and half

• 4 oz lite cream cheese, softened

• ½ cup grated Parmesan

• 1 tsp Italian seasoning

• 1 tsp paprika

• ½ tsp onion powder

• ½ tsp garlic powder

• Salt & black pepper, to taste

• 2 tbsp fresh parsley

Instructions

1. Sauté the chicken: Heat oil in a large Dutch oven or pot over medium-high heat. Season chicken with paprika, garlic powder, salt, and pepper. Cook for 5–7 minutes until browned.

2. Add the aromatics: Add onion and celery. Cook for 3–4 minutes, then add garlic and cook for 30 seconds.

3. Add the cabbage: Stir in the chopped cabbage and cook for 2–3 minutes to start softening it.

4. Simmer: Pour in the chicken broth and add Italian seasoning. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, until the cabbage is tender and chicken is cooked through.

5. Make it creamy: Reduce the heat to low. Stir in the softened cream cheese until smooth, then add half and half and Parmesan.

6. Finish: Simmer gently for 3–5 minutes—don’t let it boil after adding the dairy. Season to taste and garnish with parsley.

Nutrition (per serving)

• Calories: 310

• Protein: 26g

• Fat: 9g

• Net Carbs: 13g

• Total Carbs: 10g

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