Cabbage Chicken Soup Print 1 LikeDislike By Claudia Curici Like with many of my recipes, this Cabbage Chicken Soup was created when a bunch of random ingredients in my fridge needed to be purposed, plus on a day when I actually felt like a soup. This is so simple, made with ingredients available all year round, and surprisingly refreshing and soothing. Also, you know, perfect for those days when you feel like a cleanse and getting rid of some extra pounds. And, this is also a low histamine soup, if the chicken you use is prepared the right way.So let’s start with the chicken, although it can be skipped all together, if you’re plant-based. When on a low histamine diet, we need to avoid eating leftover animal protein, or animal protein that was not fresh enough. The only treatment that stops the formation of histamine triggering bacteria is actually freezing. So, I make sure the meat I buy is super fresh (processed as recently as possible), or has been flash frozen after processing. Thawing can be done pretty fast in cold water (still in the original packaging). After thawing give the meat a good rinse and pat dry well. Cook immediately, as fast as possible (pressure cooking, roasting or cooking in a pan are absolutely fine, as long as they don’t take hours). Leave the stews and harder pieces of meat for the pressure cooker.So, I prepared my chicken a day before, shredded and froze the leftovers and that’s what I used for this soup. I just take them out of the freezer, put them in a hot soup and in five minutes all is ready to eat. Again, you can totally make this soup vegetarian, but a little chicken gives it something extra soothing.The rest is super simple. I like to have a soup like this with some fresh sprouts, for some extra nutrition.