1. Ingredients
    • 2 cups cooked shredded chicken
    • 1 onion, chopped
    • 2 carrots, sliced
    • 1 cup broccoli
    • 1 cup cabbage, chopped
    • 1 tomato, chopped
    • 2 garlic cloves, minced
    • 5 cups chicken stock or water
    • 1 tbsp oil
    • ½ tsp turmeric
    • ½ tsp black pepper
    • Salt to taste
    • ½ tsp chilli flakes (optional)
    • Fresh coriander or parsley
    Method
    1. Heat oil in a pot and sauté onion and garlic for 2 minutes.
    2. Add carrots, tomato, turmeric, pepper and salt. Cook for 3 minutes.
    3. Pour in chicken stock and bring to a boil.
    4. Add broccoli and cabbage; simmer for 10 minutes.
    5. Stir in shredded chicken and cook for another 5–8 minutes.
    6. Taste, adjust seasoning and garnish with fresh herbs.
    Tip: For thicker soup, mash a few cooked vegetables into the broth. For extra flavour, add a squeeze of lemon before serving.Serve hot with bread or toast.
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