5 to 6 cups bone broth
3 cloves garlic, minced
1 small jalapeño, seeded and minced
2 tablespoons grated fresh ginger
1 leek, white and pale green parts only, chopped
2 stalks celery, chopped
¼ cup lemon juice
2½ cups chopped cabbage
1 cup cauliflower florets
10 ounces skinless, boneless chicken breast, cubed
1½ teaspoons sea salt
1 teaspoon freshly ground black pepper
2 cups chopped bok choy
3 cups spinach, kale, or other dark leafy greens
½ cup chopped parsley
2 cups broccoli spiralized into “noodles” or sliced and boiled until tender
Combine broth, garlic, jalapeño, ginger, leek, celery, lemon juice, cabbage, cauliflower, chicken, salt, and pepper in a large slow cooker. Cover and cook on high for 2½ hours.
Add bok choy and spinach, cover, and cook for another 30 minutes. Stir in parsley and adjust seasoning.
Serve soup in a bowl over 1 cup prepared broccoli “noodles.” On the side, include a serving of nuts and pickled ginger if desired.