Cut the chicken tenderloin in bite-size pieces. Then, season with garlic, salt, and black pepper.
Dice the carrots, celery, and cabbage.
Over medium-high heat, add a teaspoon of oil in the soup pot. Add the chicken and stir occasionally while it cooks for three minutes, then add water.
Add all the vegetables and cook for about 15 to 20 minutes
- If you want this soup to have a little more healthy fat, just use chicken wings instead of the tenderloins. I love to use chicken wings as well cause I personally love any meat with bones.
- Substitute water with low sodium chicken or vegetable broth.
- I like to garnish my soup with a few Japaleño slices for some heat.
Calories: 303kcal | Carbohydrates: 9g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 3867mg | Potassium: 1234mg | Fiber: 3g | Sugar: 5g | Vitamin A: 11020IU | Vitamin C: 20.9mg | Calcium: 82mg | Iron: 1.3mg