Lemony Chicken & Vegetable Soup with Cilantro

• portions: 3-4

Ingrédients

Ingredients

1–2 cups shredded rotisserie chicken (light or dark meat)

1 tablespoon olive oil (or butter)

1 small onion, diced

2–3 cloves garlic, minced

2 stalks celery, sliced

2 carrots, sliced or diced

2 cups cabbage, shredded (green or napa)

4 cups chicken broth (or water + bouillon)

Juice of 1 lemon (plus extra to taste)

Salt and pepper to taste

Small handful fresh cilantro, chopped

Optional: a pinch of red pepper flakes or cumin for warmth

Optional starch: a handful of rice noodles, cooked rice, or small pasta

Instructions

Sauté aromatics:

Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook for 5–7 minutes until softened.

Add garlic and cook another 30 seconds until fragrant.

Add cabbage & broth:

Stir in the shredded cabbage, then pour in the chicken broth. Bring to a simmer and cook 10–15 minutes, until the vegetables are tender.

Add chicken & season:

Stir in the shredded rotisserie chicken. Simmer another 5 minutes to heat through.

Add salt, pepper, and optional spices to taste.

Finish with lemon & cilantro:

Remove from heat. Stir in fresh lemon juice and chopped cilantro right before serving.

Serve:

Taste and adjust seasoning — add more lemon if you like it bright, or a drizzle of olive oil for richness.

Serve hot with crusty bread or over a scoop of rice.

Notes

From Chatgbt. I didn’t use all the lemon juice (close) and I forgot to put in the cilantro