Chicken and Cabbage Soup
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 Servings
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Calories
390 kcal
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Course
Main Course
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Cuisine
American
Chicken and Cabbage Soup
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This hearty chicken and cabbage soup includes a variety of fresh vegetables and lean protein for a nutrient-dense meal. Toss in any fresh veggies you have on hand!
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Ingredients
- 2 Tbsp avocado oil *
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1.5 lbs boneless skinless chicken breasts chopped into bite sized pieces
- 1 Tbsp Italian seasoning
- 4 to 6 cups chicken broth
- 2 large carrots chopped
- 2 talks celery chopped, optional
- 2 vine-ripened tomatoes diced
- 6 ounces green beans chopped
- 1 medium-sized head cabbage cut into slices
- 4 cups baby spinach optional
- 1 tsp sea salt to taste
Instructions
- Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium-high heat.
- Add the chopped onion to the large pot and sauté, stirring occasionally, until the onion begins to soften, about 3 minutes. Stir in the garlic and cook for another 1-2 minutes.
- Transfer the chopped chicken breasts to the pot and brown the chicken for 3-4 minutes, stirring occasionally. Stir in the Italian seasoning and cook for another minute.
- Add 4 cups of broth, the chopped carrots, celery, tomatoes, and green beans to the pot and stir well. Add in the chopped cabbage and cover the pot and bring soup to a full boil. The cabbage will fill the pot, but don’t worry - it will cook down. After 5 minutes of cooking, remove the lid and give everything a big stir. Replace the cover and continue cooking, stirring occasionally, until cabbage and carrots have softened to your desired texture, about 40 to 60 minutes. The longer the cooking time, the more flavorful the soup will be.
- Add in the chopped spinach and replace the cover. Cook for 3 minutes, or until the spinach has wilted.
- Taste the soup for flavor and add sea salt and black pepper to your personal taste. If you prefer more broth in your soups, you can add an extra 2 to 4 cups of broth at any point during the cooking process. I prefer my hearty soup recipes that are nice and chunky, so I use just 4 cups of broth.
- Serve soup with a dollop of sour cream and/or grated parmesan cheese on top. If you like a little tang, you can drizzle in a little lime juice or lemon juice.
Notes
- *For richer soup, cook 4 to 6 strips of thick-cut bacon until crispy and use the bacon drippings to cook the onions and chicken instead of oil. Chop the cooked bacon and add it back into the soup at the same time as the broth.
Nutrition Information
Show Details
Serving
1Serving (of 6)
Calories
390kcal
(20%)
Carbohydrates
31g
(10%)
Protein
43g
(86%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
107mg
(36%)
Sodium
893mg
(37%)
Potassium
1751mg
(50%)
Fiber
11g
(44%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1Serving (of 6) | |
| Calories | 390kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 43g | 86% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 107mg | 36% |
| Sodium | 893mg | 37% |
| Potassium | 1751mg | 37% |
| Fiber | 11g | 44% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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