extra virgin olive oil
1 onion, diced
1 bunch of green onions, chopped
2 carrots, diced
1 lb. boneless chicken breast, diced
1 tsp minced garlic
1/4 tsp ginger powder
1/4 tsp black pepper
1/4 cup soy sauce
3 - 15 oz. cans chicken broth
1 small head of cabbage, sliced
Drizzle a little olive oil in a large stockpot over medium heat. Add onions and carrots and saute until they begin to soften. Add chicken and continue sauteing until chicken is no longer pink. Add garlic, ginger, pepper, soy sauce, and chicken broth and bring to a boil. Once soup is at a boil, add cabbage, lower heat, cover and simmer for 30 minutes.
Enjoy!
~M
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