Italian Chicken Cabbage Soup (Dairy Free, Low Calorie)

Name: Italian Chicken Cabbage Soup (Dairy Free, Low Calorie)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 serving
Ingredients: 2 Tbsp olive oil; 1 lb. ground chicken; 3 garlic cloves; 1 small onion (130g); 3 carrots (170g); 3 celery ribs (115g); 1 small head green cabbage (500g); 1 (15-oz.) can diced tomatoes; 1 (15-oz.) can tomato sauce; 32 oz. chicken broth (910g); 1 Tbsp Italian seasoning; 1 tsp salt; 1/2 tsp ground black pepper; 2 Tbsp chopped fresh herbs

User Reviews

5.0

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8
Calories
159 kcal
Course
Main Course
Cuisine
Italian

Italian Chicken Cabbage Soup (Dairy Free, Low Calorie)

Heidi Hunt

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Whip up this easy-to-make Italian Chicken Cabbage Soup in a jiff on a busy weeknight. It's hearty and bursting with delicious Italian flavors! Plus, it's low carb, dairy-free, and gluten-free.

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Ingredients

Servings

2 Tbsp olive oil divided
1 lb. ground chicken I used 98% lean
3 garlic cloves minced
1 small onion (130g) finely diced
3 carrots (170g) diced
3 celery ribs (115g) diced
1 small head green cabbage (500g) chopped
1 (15-oz.) can diced tomatoes with their juice
1 (15-oz.) can tomato sauce
32 oz. chicken broth (910g)
1 Tbsp Italian seasoning
1 tsp salt or to taste
1/2 tsp ground black pepper or to taste
2 Tbsp chopped fresh herbs such as parsley or cilantro

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Instructions

To a dutch oven or large pot, add one tablespoon of oil and the ground chicken. Season with salt and pepper and cook for about 4-5 minutes, or until cooked through, stirring and breaking into smaller pieces as it cooks.
Once the chicken is no longer pink, add the remaining tablespoon of oil, minced garlic, chopped onion, carrots, and celery. Saute for about 4-5 minutes or until onions are tender.
Add in the chopped cabbage, diced tomatoes, tomato sauce, chicken broth, Italian seasoning, salt, and pepper. Stir to combine and bring to a boil, then reduce heat to a simmer, cover, and cook for 30 minutes.
Stir in the fresh herbs, taste check and add additional salt and pepper or seasoning as needed. Serve with a dollop of sour cream (or greek yogurt!), cheese, and some bread, if desired.

Notes

Refrigerating – Once the soup has cooled to room temperature, cover and store in the fridge for 6-7 days.
Freezing – Add the cooled soup to an airtight container or freezer-safe Ziploc bag and freeze for about 3-4 months. If freezing in a Ziploc bag, I recommend freezing the bag flat. Then, move it upright the next day once frozen to save space. When ready to enjoy, thaw in the refrigerator overnight and reheat the next day.
Reheating – Add your desired portion to a saucepan over medium-heat and warm. You can also microwave portions in a covered microwave-safe container.

Nutrition Information

Show Details

Serving 1.5 cups (354g) Calories 159kcal (8%) Carbohydrates 14.9g (5%) Protein 16.1g (32%) Fat 3.8g (6%) Saturated Fat 0.5g (3%) Fiber 3.9g (16%) Sugar 7.3g (15%)