Cold-Season Chicken Soup

Instructions

Add a few glugs of olive oil to a big stock pot and sautée the onion (1 large), carrots (3 large), celery (2 stalks) and garlic (8 cloves) over medium-low heat until onions are translucent and everything has softened—about 10 minutes.
Add the bone broth (6 cups), water (2 cups), a few pinches of salt, thyme (2 sprigs), bay leaves (2) and oregano (1 pinch) and turn the heat up to medium high.
When the water is at a steady simmer, add the chicken thighs (1 lb) and cook until they're tender and cooked through and can be shredded—about 15 minutes.
Remove the chicken with a slotted spoon and set aside until it's cool enough to handle. In the meantime, add the chickpeas (1 15-oz can) to the pot and turn the heat down a touch.
When the chicken is cool, shred it with your hands and add it back into the pot and cook for 5 minutes more at a simmer. Salt to taste. Remove the bay leaves.
Place a handful of cabbage into the bottom of each bowl and ladle the soup over it.
Garnish with radishes, cilantro, avocado, a few squeezes of fresh lime and tortilla chips!
Adults, extra dried Mexican Oregano and New Mexican dried chile powder are great additions.