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Chicken cabbage vegetable soup with cooked chicken, cabbage, carrots, celery, onion, garlic, and zucchini in homemade meat stock

Chicken Cabbage Vegetable Soup for Full GAPS

A clear, savory Full GAPS soup with homemade chicken meat stock, cooked chicken, carrots, celery, onion, cabbage, garlic, and optional zucchini.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1 batch
Course: Dinner, Soup
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups homemade chicken meat stock made from raw meaty bones and joints; not bone broth
  • 1/2 previously cooked chicken breast diced into spoon-sized pieces
  • 2 carrots evenly sliced
  • 1/2 cup celery chopped
  • 1/2 cup onion chopped
  • 1/2 zucchini chopped; optional
  • 1 cup cabbage chopped
  • 3 cloves garlic diced
  • 2 tablespoons rendered chicken fat or homemade ghee use ghee after it is introduced and tolerated
  • natural sea salt to taste after simmering
  • black pepper to taste; Full GAPS

Equipment

  • 1 Le Creuset Classic 10-quart stainless-steel stockpot or another heavy stainless soup pot
  • 1 Wooden spoon or heat-safe silicone spoon
  • 1 chef’s knife
  • 1 Cutting board
  • 1 Set of dry and liquid measuring cups
  • 1 Set of measuring spoons
  • 1 Ladle

Method
 

  1. Dice the previously cooked chicken breast. Slice the carrots evenly. Chop the celery, onion, cabbage, and optional zucchini, and dice the garlic.
  2. Melt the rendered chicken fat or homemade ghee in a heavy soup pot over medium heat.
  3. Add the garlic, onion, and celery. Cook, stirring, until the onion looks translucent around the edges, the celery begins to bend, and the garlic smells warm and savory without browning.
    Translucent onion, celery, and diced garlic softening in a Le Creuset stainless stockpot for chicken cabbage vegetable soup
  4. Pour in the chicken meat stock. Add the cooked chicken, carrots, cabbage, and optional zucchini, scraping the softened aromatics from the bottom into the broth.
  5. Bring just to a gentle simmer with small steady bubbles around the edge. Cook until the thickest carrot slice accepts a fork without a hard center, the cabbage forms soft recognizable folds, and optional zucchini is tender without falling apart, keeping the complete stovetop cook time close to 30 minutes.
    Chicken cabbage vegetable soup gently simmering in a Le Creuset stainless stockpot
  6. Taste after the vegetables are tender. Add natural sea salt and black pepper a little at a time, stir until dissolved, and taste again.
  7. Ladle into bowls and serve hot, distributing chicken and vegetables evenly among the bowls.

Notes

Full GAPS: Use after celery, cabbage, garlic, black pepper, and the chosen cooking fat are established. This is not an Introduction Diet recipe.
Meat stock: Use homemade raw-meaty chicken meat stock, not bone broth.
Optional zucchini: The measured one-half zucchini is optional in the source formula.
Source repair: Worcestershire sauce and the ambiguous unmeasured herb blend are omitted.
Yield: The source does not state a serving count, so the complete formula is one batch.

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