Step 1

Melt fat of choice in a soup pot over medium high heat.  Add cabbage, celery, and salt.  Saute for 3-4 minutes, until veggie start to soften, stirring often.  Add garlic and ginger and cook for another minute.

Step 2

Add broth and chicken to pot and simmer until veggies are cooked to your liking.

Step 3

Garnish with fresh cilantro and serve immediately.  Store leftovers in an airtight glass container for up to 2 days.