Chicken Soup with Chinese Cabbage

This delicately flavoured veg is a great addition to this Asian-style chicken soup. Feeds 4

1.9l chicken stock
1 inch piece fresh ginger, peeled and thinly sliced
2 cooked chicken breatsts, sliced
2 large carrots, peeled and thinly sliced
500g Chinese cabbage, thinly sliced
2 tbsp. tamari/ low sodium soy sauce
3 spring onions, sliced

Bring chicken stock and ginger to a boil in a large pot. Add the chicken and carrots. Reduce the heat and simmer for 15 mins. Stir in the cabbage and tamari and simmer for a further 8-10 mins or until the cabbage is tender. Sprinkle with spring onion before serving.



Oh my goodness the paleo bread tastes amazing. Up there on my favourite list next to sourdough bread, in fact it's probably better. And the milk is also divine. Thank you for my delivery it all looks ...