1 Head of Cabbage, roughly chopped into segments, or shredded into "noodles" (I rough chopped)
1/4 White Onion, peeled but not chopped
1/4 Cup Carrots, chopped roughly (I used baby carrots from a party tray)
5/6 Celery Sticks, chopped roughly (again, from a party tray)
1 Cup Cooked Chicken, chopped or shredded (I had shredded rotisserie chicken, I'm sure any kind will work, even "gasp" canned perhaps)
2 Tablespoons Chicken Boullion (avoiding boullion? Use butter+parsley+sea salt, or sub for chicken broth)
1 Gallon Water
1/2 Teaspoon Ground Black Pepper
1/2 Teaspoon Cumin
1/2 Teaspoon Thyme
2-3 Tablespoons Chia Seeds
In a good sized stock pot combine all ingredients except Chia Seeds, bring to a boil.
Reduce heat to medium and cook until the veggies reach their desired doneness (I like them still crispy but a little soft, but it's your call)
Add Chia Seeds and allow to sit for at least 5 minutes.
Grab a bowl, a spoon and let the slurping begin! Enjoy!
Please note - this works with any combination of veggies. Also, if you have a chile pepper, toss it in the mix, it gives the soup such a great flavor!