Chicken Cabbage Soup
User Reviews
5
Chicken Cabbage Soup
Description
This Chicken Cabbage Soup begins by cooking chopped boneless, skinless chicken breast until golden and shredding it. Vegetables including celery, carrots, green pepper, and onions are stir-fried to soften and develop flavor. The shredded chicken, chopped cabbage, marinara sauce, and chicken stock are then combined and simmered until the cabbage is tender. Frozen peas are added near the end to preserve their color and texture. The soup is seasoned with garlic salt, garlic powder, and black pepper to enhance its savory profile.
The resulting soup is hearty and thick with vegetables and tender chicken pieces. The marinara sauce adds a tomato-based richness that distinguishes this soup from simple broths. The cabbage provides bulk and a slight sweetness when cooked down, while peas add pops of fresh color and sweetness.
This soup works well as a comforting lunch or dinner, offering protein and vegetables in one bowl. It can be eaten on its own or with bread. It stores well refrigerated or frozen for convenient leftovers and reheating.
Tips from the notes suggest substituting fresh garlic for garlic powder, using frozen carrots, or swapping marinara for tomato sauce with Italian herbs. Rotisserie chicken breast can be used to reduce prep time. Fresh parsley is optional as a garnish.
Ingredients
- 1 pound chicken breast chopped into large pieces to cook faster, boneless, skinless
- 1 Tbsp olive oil
- 2 celery chopped, ribs
- 1 medium sweet onion diced
- 1 green pepper chopped
- 2 medium carrot peeled and sliced
- 1/2 medium cabbage chopped, head
- 1 cup peas no need to thaw, frozen
- 14 oz marinara sauce one can
- 6 cups chicken stock or vegetable stock
- 1/2 tsp. garlic salt
- 1/4 tsp. garlic powder
- 1/4 tsp. black pepper
- parsley optional, fresh, minced
Instructions
- Heat oil in a Dutch oven or a soup pot over medium-high heat.
- Add chicken and cook until golden brown and no longer pink in the inside, about 10-12 minutes. Set aside on a chopping board and shred it with 2 forks.
- To the same pot add celery, carrots, green peppers, onions, and stir fry for about 5 minutes.
- Stir in shredded chicken, cabbage, marinara sauce, and chicken stock. Stir well and cook for 15-20 minutes, or until cabbage is tender.
- Add in frozen peas, garlic salt, garlic powder, and pepper, mix until well combined. Allow it to simmer for a few minutes more, just until peas are done.
- Garnish with fresh parsley, then pour into warm bowls and serve.
Notes
- Fresh garlic may replace garlic powder for a stronger garlic flavor.
- Frozen carrots can be used instead of fresh.
- Instead of marinara sauce, use tomato sauce with added Italian seasoning and basil.
- Fresh parsley garnish is optional if unavailable.
- Rotisserie chicken breast can reduce preparation time.
- Store leftovers in the fridge up to 5 days; freeze up to 3 months and reheat as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 15g | 30% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 1176mg | 49% |
| Potassium | 613mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3349IU | 67% |
| Vitamin C | 35mg | 39% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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