Ingredients
Method
- Heat the coconut oil in a large stockpot over medium-high heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add the ground chicken and cook until fully browned, breaking it apart with a spoon.
- Add the shredded cabbage and carrots to the pot and cook until they begin to wilt.
- Pour in the chicken bone broth and coconut aminos, stirring to combine.
- Bring the soup to a gentle simmer and cook for 10 minutes to allow flavors to meld.
- Stir in the sesame oil and black pepper just before serving.
- Garnish with sliced green onions if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat. You can add extra heat with red pepper flakes if desired. Ensure your chicken broth is compliant with Whole30/Keto standards by checking labels for hidden sugar.
