In a large pot over medium heat, melt together the olive oil and butter

Add in the sliced cabbage, onion, celery and carrot. Season liberally with sea salt & pepper, stir and cook until softened. About 7-8 minutes, stirring periodically

Add in the minced garlic and stir for one minute

Stir in the cayenne pepper

Add the chicken breasts to the pot and cover with the broth. Add the lemon slices and bring to boil. reduce the heat to a low simmer and cook for about 30 minutes

Meanwhile in a separate pot, cook your brown rice. Use the package instructions or my method which is on the site, link in the body of the post. Set aside

Remove the chicken form the pot to a plate. While it cools a bit, remove the lemon slices and discard them. Shred the chicken with two forks and return it to the pot

Evenly distribute the rice into 4-6 bowl and cover it with soup. Top with fresh parsley