This Sicilian Chicken Soup is the perfect hearty, low carb comfort food

 Ingredients:

For the Broth:

1 whole chicken (about 3-4 lbs) or 4-5 bone-in chicken thighs

10 cups water or low-sodium chicken broth

2-3 garlic cloves, minced

1 large onion, diced

3 celery stalks, chopped

3 large carrots, sliced

1 zucchini, chopped

2 cups chopped cabbage

1/2 teaspoon red pepper flakes (optional)

1 teaspoon oregano

1 teaspoon basil

1 bay leaf

Salt and pepper to taste

Optional Add-Ins:

1 cup cauliflower rice (for low carb)

2 cups spinach or kale (for extra greens)

1/4 cup lemon juice (adds freshness)

Instructions:

Prepare the Chicken & Broth:

In a large pot, add the chicken, water/broth, garlic, onions, and bay leaf.

Bring to a boil, then reduce to a simmer. Cook for about 45 minutes to 1 hour, until the chicken is tender and easily shredded.

Shred the Chicken:

Remove the chicken from the pot. Let it cool slightly, then shred the meat, discarding the bones and skin. Set the shredded chicken aside.

Cook the Vegetables:

Add the carrots, celery, zucchini, and cabbage to the broth. Simmer for 15-20 minutes until the vegetables are tender.

Combine Chicken & Season:

Add the shredded chicken back into the pot. Season with oregano, basil, red pepper flakes, salt, and pepper. Simmer for another 5 minutes to let flavors meld.

Optional Add-Ins:

If using, stir in cauliflower rice, spinach/kale, and lemon juice. Simmer for 5 more minutes.

Serve:

Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan if desired.