Chicken, Cabbage & Carrot Soup

This is one of my husband’s all-time favorite soups. It’s super easy and full of flavor! Feel free to use whatever chicken you have on hand, boneless-skinless, bone-in, whole, whatever. : )

{Chicken, Cabbage & Carrot Soup}
Free of grain, gluten, eggs, dairy & sugar.

3 chicken breasts (or dark meat, if you’d rather)
1/2 large cabbage
4 large carrots
3 T. olive oil
1 onion
4 cloves garlic
1 green onion
1 t. oregano
1 t. basil
2 t. sea salt
1/2 t. pepper
1 t. paprika
water

In large stock pot, just cover chicken with water. Bring to a boil, then simmer until cooked. While chicken is cooking, shred cabbage, chop carrots, dice onion, and mince garlic and green onion. Set aside. When chicken is cooked, remove and set aside. Heat olive oil over medium-low heat in skillet. Saute diced onions until caramelized. Add in minced garlic and saute until golden-brown. Sprinkle with oregano and basil and saute a minute longer, until herbs are fragrant. Scoop onion/garlic mixture out of the skillet and into chicken stock. Add to stock pot cabbage, carrots, salt, pepper, paprika, and enough water to cover veggies. Bring to a boil, then reduce heat and simmer until carrots are tender. Stir in chicken and green onions. Serve with biscuits.

This recipe is shared at GAPS Recipe Round-Up,