Preheat a 3 qt soup pot to medium heat. Add the olive oil and allow it to come up to temperature for about a minute. Now you may add the cabbage, celery, onion, and garlic. Sweat these ingredients until they are translucent but not browned. Now add the mustard, cider vinegar, and water. Turn the heat up to medium high and bring the soup to a simmer. Add your chicken now and cook until the cabbage is tender. Season it to your tastes with sea salt and fresh cracked pepper and enjoy. Hint: I love mine with a ton of black pepper. If you prefer you can substitute the cabbage for any other sturdy leafy Green of your preference. Collard greens are wonderful here as well
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|Serving Size: 1 Serving (1063g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 121 (30%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 115.1mg||35 %|
|Sodium 380.2mg||13 %|
|Potassium 1065.7mg||28 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 16g|
|Protein 46.5g||66 %|
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Calories per serving: 400
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