Step 1

In a large soup pot, heat the olive oil over low heat. Add the garlic and onion and sauté for 6 or 7 minutes until translucent. Toss in the carrots and celery and cook for 5 minutes longer.

Step 2

Add the vegetable stock, cubed chicken breast, poultry seasoning, tomatoes, cabbage, pepper, and salt. Bring to a boil, then cover and reduce to a simmer. Cook for 45  minutes until chicken is cooked all the way through and the vegetables are tender.

Step 3

Remove from heat and stir in the parsley and chili pepper flakes. Taste and adjust seasonings as needed, adding more salt or pepper as desired.