1/2 cup of apple cider vinegar
3 stalks of celery, sliced
2 medium-sized carrots, peeled and chopped
1/2 cup of shredded red cabbage
250g of cooked chicken breast, shredded
2 cloves of garlic, minced
1/2 cup of finely chopped onion
1 tablespoon of olive oil
2 tablespoons of fresh parsley, chopped
1 1/2 liters of water
Salt and pepper to taste
1/2 cup of apple cider vinegar
3 stalks of celery, sliced
2 medium-sized carrots, peeled and chopped
1/2 cup of shredded red cabbage
250g of cooked chicken breast, shredded
2 cloves of garlic, minced
1/2 cup of finely chopped onion
1 tablespoon of olive oil
2 tablespoons of fresh parsley, chopped
1 1/2 liters of water
Salt and pepper to taste
Sauté the garlic and onion until softened
Add the shredded chicken breast, vegetables, and herbs
Pour in the water and bring to a boil
Cook until the vegetables are tender
If necessary, add more water and season with a pinch of salt
Finally, stir in the chopped parsley.
