‘Grandma’s Cozy Bowl’—this soup is like a hug in a bowl, and it’s so filling, no one believes it’s low carb

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 small onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 small head of cabbage, shredded
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

Pour in the chicken broth and bring to a simmer. Add the shredded cabbage and cook until tender, about 10 minutes.

Return the chicken to the pot and stir in the heavy cream and dried thyme. Simmer for another 5 minutes, allowing the flavors to meld together.

Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

For a spicier kick, consider adding a pinch of red pepper flakes or a diced jalapeño along with the onions. If you prefer a thicker soup, you can blend a portion of it and then stir it back into the pot. For a dairy-free version, substitute the heavy cream with coconut milk, which will add a subtle sweetness and maintain the creamy texture. Feel free to experiment with adding other low-carb vegetables like spinach or kale for added nutrition.