Italian Chicken Cabbage Soup (Dairy Free, Low Calorie)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8
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Calories
159 kcal
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Course
Main Course
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Cuisine
Italian
Italian Chicken Cabbage Soup (Dairy Free, Low Calorie)
Description
Italian Chicken Cabbage Soup (Dairy Free, Low Calorie) features ground chicken cooked with diced garlic, onions, carrots, and celery, then simmered with chopped cabbage, canned tomatoes, tomato sauce, and chicken broth. Italian seasoning and fresh herbs enhance the aroma and flavor. The slow simmer allows the cabbage to soften and the flavors to meld, resulting in a savory, satisfying soup with tender pieces of chicken and vegetables throughout.
This soup is suitable as a light lunch or dinner and can be accompanied by a slice of bread or a dollop of sour cream or Greek yogurt if desired. It makes a wholesome meal with a balance of lean protein and vegetables without added dairy.
After cooking, the soup refrigerates well for up to a week and freezes for several months, making it convenient for meal prep. Microwaving or reheating on the stove works efficiently when serving leftovers.
Ingredients
- 2 Tbsp olive oil divided
- 1 lb. ground chicken I used 98% lean
- 3 garlic minced, cloves
- 1 onion finely diced, small
- 3 carrot diced, 170g
- 3 celery diced, ribs
- 1 cabbage chopped, small head green
- 1 (15-oz.) diced tomatoes with their juice, canned
- 1 (15-oz.) tomato sauce canned
- 32 oz. chicken broth 910g
- 1 Tbsp Italian seasoning
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste, ground
- 2 Tbsp fresh herbs such as parsley or cilantro, chopped
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
- Store cooled soup in the refrigerator covered for 6 to 7 days for best freshness.
- Freeze the soup flat in a freezer bag or airtight container for 3 to 4 months; thaw overnight in the fridge before reheating.
- Reheat gently on the stove or in a covered microwave-safe container until hot throughout.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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