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100 grams chicken breast cubed
1-2 cups chopped celery or tomatoes
2 cups chicken broth (or substitute
1 cup water for 1 cup of broth)
1 tablespoon minced onion
2 cloves garlic crushed and sliced
1 bay leaf
½ teaspoon organic poultry spice blend
Cayenne pepper to taste
Salt and black pepper to taste


Bring chicken stock to a boil. Add onion, garlic and spices. Add chicken
and vegetables and simmer on low heat for 20 minutes or more until chicken
and cabbage are tender and fully cooked. Serve hot. Sprinkle with chives or
parsley if desired.

Makes 1 serving (1 protein, 1 vegetable)

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