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Chicken and Cabbage Soup
5 from 3 votes

Chicken and Cabbage Soup

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!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 Servings
Calories: 390 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 Tbsp avocado oil *
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 1.5 lbs chicken breast chopped into bite sized pieces, boneless skinless
  • 1 Tbsp Italian seasoning
  • 4 to 6 cups chicken broth
  • 2 large carrot chopped
  • 2 talks celery chopped, optional
  • 2 tomato diced, vine-ripened
  • 6 ounces green beans chopped
  • 1 medium-sized head cabbage cut into slices
  • 4 cups baby spinach optional
  • 1 tsp salt to taste, sea salt

Instructions

    Cup of Yum
  1. Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. Add in the chopped spinach and replace the cover. Cook for 3 minutes, or until the spinach has wilted.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 390

% 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.