I absolutely love to cook soups and share these recipes with my clients. They are so comforting, and you can build them with lots of vegetables and lean protein. They are also full of fiber which fills you up in a healthful way. You can also freeze individual servings for future use. This recipe serves 4.
- ½ pound ground chicken breast 
- Salt and pepper
- ½ teaspoon garlic powder
- 2 teaspoons dried oregano, divided
- 1 tablespoon coconut oil
- 1 ½ cups green beans, cleaned and cut into 1-inch bites
- 1 large Yukon Gold potato, cubed
- ½ yellow onion, diced
- 2 cloves garlic, minced
- ¼ teaspoon coriander
- ½ teaspoon dried sage
- 3 tablespoons tomato paste
- 2 quarts unsalted chicken stock
- 1 bay leaf
- 1 can chickpeas, drained
- ½ medium green cabbage, roughly chopped
- Juice of one small lime
- Combine, ground chicken breast, 1 teaspoon oregano, garlic powder, salt, and pepper. Form chicken mixture into 1-inch balls (approximately 12). Allow to set in the fridge while you complete the other steps.
- In a Dutch oven or large pot, heat coconut oil and sauté carrots, onions, green beans, potatoes, and dash of salt on medium-low for approximately 5 minutes, until the onions become translucent.
- Add the minced garlic, coriander, dried sage, other teaspoon of oregano, and tomato paste. Cook for another minute.
- Add the chicken stock and bay leaf. Bring to a boil.
- Add meatballs, chickpeas, and cabbage. Cook for 20 minutes, until potatoes are fork tender.
- Finish with lime juice, salt and pepper.
 When freezing soups, make sure they are completely cooled in your refrigerator in an airtight container (or freezer bag) and then transfer to the freezer. Take the soup out the night before or first thing in the morning and leave it in the refrigerator to defrost before reheating in a pot on the stove.
 Note that I like to use a pound of ground chicken breast and freeze half of the meatballs. Freeze them flat on a sheet tray lined with parchment paper and then transfer to a freezer bag for future use.