1. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and sauté, stirring frequently, for about 5 minutes, or until the onion is translucent and the vegetables are becoming soft.
2. Add the garlic and ginger and sauté for another 3-5 minutes until fragrant. Watch carefully and stir frequently so the garlic does not brown.
3. Add the chicken stock, red bell pepper, mushrooms, cabbage, broccoli or cauliflower, and salt. Reduce the heat to low, partially cover, and let simmer for 15 minutes.
4. Add the chicken, apple cider vinegar or lemon juice, honey, and the red chili pepper flakes. Stir and let simmer for another 5 minutes. Serve hot.

Source: Karen Falbo