Step 1

Add the olive oil to a large dutch oven or soup pot over medium heat. Add the onion and ground chicken and cook while breaking the chicken up into smaller pieces. Once the chicken is cooked through, add the garlic, ginger and tomato paste. Stir to combine and cook for 2 minutes. (At this point you can transfer to a slow cooker, followed by the rest of the ingredients. See note in recipe card for additional directions)

Step 2

Add the cabbage, carrots, oregano, salt, onion salt, garlic powder and cumin. Stir together and cover. Cook for 5 minutes, uncover and stir. Pour in the chicken broth and diced tomatoes with juice, stir again and bring to a simmer.

Step 3

Simmer the soup, uncovered for 30 minutes. (Add cooked grains or cooked pasta or rice at this point if using) Taste for seasonings and serve.