A bowl of this nourishing spiced chicken, "rice" and vegetable soup is the perfect antidote to a cold winter day. It's loaded with tender chicken, veggies (including cauliflower rice) and warm spices, and contains no gluten, grains or dairy.
Place chicken in a large pot with 1 Tbsp of sea salt and black pepper, to taste. Add enough filtered water to cover the chicken by 1-2 inches. Bring to a boil and then reduce heat to medium-low and simmer for 1-2 hours. Once done, remove chicken from broth and set aside to cool. Strain broth and set aside.
In the same pot, melt the coconut oil, butter or ghee over medium heat. Add the cumin seeds, onion, celery, ginger, garlic, carrots and sweet potato. Stir to coat and cook 2-3 minutes. Then, add the turmeric, ground cumin, and sea salt and black pepper. Stir to coat again and cook another 1-2 minutes.
Next, add the broth back to the pot and bring to a simmer. Continue to simmer for 12-15 minutes. During this time, remove meat from the bones and add to the pot.
Lastly, add the chopped Napa cabbage and cauliflower rice. Simmer for 4-5 minutes or until cabbage is wilted and just tender.
Garnish with fresh herbs, if using and serve.