Ingredients

· 30g butter

· ½ celery stalk

· 35g sliced mushrooms

· ½ minced garlic clove

· ½ tablespoon dried minced onion

· ½ teaspoon dried parsley

· ¼ teaspoon salt

· 1/10 teaspoon ground black pepper

· 2 cups chicken broth

· ¼ medium sized carrot

· 2/5 shredded rotisserie chicken

· ½ cup green cabbage sliced into strips

Method

Melt the butter in a large pot. Slice the celery stalks and mushrooms into smaller pieces. Add dried onion, celery, mushrooms and garlic into the pot and cook for three to four minutes. Add broth, carrot, parsley, salt, and pepper. Simmer until vegetables are tender. Add cooked chicken and cabbage. Simmer for an additional eight to 12 minutes until the cabbage “noodles” are tender.