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If you are looking for a vegetable soup recipe with cabbage this chicken cabbage soup is right up your alley. It is so delicious, hearty, and filling. Loaded with chicken and vegetables, this chicken cabbage soup recipe is full of flavor and easy to make.
Chicken soups with veggies are so comforting, filling, and nutritious. This hearty soup is loaded with chicken and vegetables to give you the protein needed and nutrients needed for a complete meal. This chicken and cabbage soup recipe has everything you will need to satisfy your tummy over lunch and makes for a great light dinner option. If you are looking for a low-carb cabbage soup, this recipe can easily be made into a keto cabbage soup by omitting the peas and carrots and adding other veggies like broccoli, asparagus, and or zucchini. Make this cabbage chicken recipe for the entire family to enjoy over lunch or dinner.
Why you should make this soup
- Healthy and nutritious: This chicken and cabbage soup is so good for you. It is packed with protein, and fiber, and rich in nutrients. It is low in carbs and gluten-free.
- Filling: This soup will keep you full and happy for a few hours. It is fibrous and packed with protein and vegetables to keep you longer when compared to other soups.
- Easy to make: With only 15 minutes of prep time, once all the veggies are chopped, it won’t take long to put this soup together and just let it cook. Dinner will be ready in less than an hour.
Ingredients you will need
- Boneless Skinless Chicken Breast: chopped into large pieces to cook faster. To save time, use a rotisserie chicken.
- Olive Oil: You may use any other neutral oil you have on hand. Avocado Oil is our next favorite option.
- Veggies used: Celery Ribs, Green Pepper, Carrots, Head Cabbage, Frozen Peas
- Sweet Onion: or cooking onion.
- Marinara Sauce: storebought works just fine, or make your own.
- Chicken or Vegetable broth: whatever you have on hand. You may even make your own.
- Garlic Salt and garlic powder: you may use fresh garlic cloves if you have any instead of garlic powder.
- Black Pepper
- Minced fresh parsley optional, to garnish. If you don’t have it don’t worry.
How to make cabbage soup
- Heat oil in a Dutch oven or a soup pot over medium-high heat.
- Cook the chicken: Add chicken and cook until golden brown and no longer pink on the inside, about 10-12 minutes. Set aside on a chopping board and shred it with 2 forks. You may also use a Rotisserie chicken breast to cut down on the cooking time by 12-15 minutes.
- To the same pot add celery, green peppers, carrots, and 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, and mix until well combined. Allow it to simmer for a few minutes more, just until the peas are done.
- Garnish with fresh parsley, then ladle into warm bowls and serve.
Substitutes and tips
- Use fresh garlic instead of garlic powder.
- Frozen carrots work just as well if you do not have any fresh carrots.
- Instead of marinara use tomato sauce, one tablespoon of Italian seasoning, and one tablespoon of basil. If you have marinara sauce it will just save you a couple of extra steps.
- Fresh parsley is optional if you don’t have any no need to run to the store and get any.
- Serving size one bowl which is about 2 cups
- You may use Rotisserie chicken breast to cut down on cooking time. Fresh prefered.
- Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
- Consider garnishing with some lemon or lime juice or some fresh herbs of your choice.
Frequently Asked Questions
Yes, you sure can. Place leftover chicken and cabbage soup in an airtight container and freeze for up to 3 months. Remove from the freezer and either defrost and heat in a microwave or allow it to thaw overnight and reheat in a saucepan.
After washing the cabbage and removing the first 1-2 layers, you will need to cut it right in the middle. Then from there, you will need to decide whether you will chop them into larger or smaller chunks or julienne. We have an excellent post that shows you the step-by-step process of how to cut cabbage that you can check out.
Depending on what you put on your cabbage soup will determine if it’s keto-friendly or not. Load it up with protein, whether you use beef or chicken. Add keto-approved veggies that are low in sugar. The cabbage in itself is keto-friendly. Steer away from carrots, peas, and corn. Add veggies like celery, broccoli, cauliflower, asparagus, and zucchini.
More easy soup recipes
- Easy Chili Chicken Tortilla Soup
- Vegan Lentil Soup
- Italian Wedding Soup
- Healthy Broccoli Cheddar Soup
- Vegetable Minestrone Soup Recipe
- Italian Chicken And Bean Soup
- Chicken Lemon Rice Soup
Other recipes you may like
- Creamy Pumpkin Pasta
- Turkey Pumpkin Chili
- Baked Cracked Chicken
- Easy Cajun Baked Salmon
- Healthy Lasagna Soup
- Beef Enchilada Soup
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Chicken Cabbage Soup
Ingredients
- 1 pound Boneless Skinless Chicken Breast, chopped into large pieces to cook faster
- 1 Tbsp Olive Oil
- 2 Celery Ribs, chopped
- 1 medium Sweet Onion, diced
- 1 Green Pepper, chopped
- 2 medium Carrots, peeled and sliced
- 1/2 medium Head Cabbage, chopped
- 1 cup Frozen Peas, no need to thaw
- 14 oz Marinara Sauce, one can
- 6 cups Chicken or Vegetable stock
- 1/2 tsp. Garlic Salt
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Pepper
- Minced fresh parsley, optional
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
- Use fresh garlic instead of garlic powder
- Frozen carrots work
- Instead of marinara use tomato sauce, one tablespoon of Italian seasoning, and one tablespoon of basil.
- Fresh parsley is optional if you don’t have any.
- Serving size one cup
- You may use Rotisserie chicken breast to cut down on cooking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
great recipe that’s friendly to substitutes 🙂 I fresh skinless chicken thighs, a can of Rotelli tomatoes (we like soups with a bit of a kick) and leftover cup of chopped tomatoes (I don’t buy ready made sauces), and upped the amount of celery and carrots and used 8 cups of chicken stock. I used fresh oregano, sweet basil and bit of fresh sage (to make up for not having Italian tasting sauce in it) and finally fresh parsley at the end. I omitted frozen peas (didn’t have any).
This is an awesome recipe that combines my granddaughter’s two favourite soups – my vegetarian cabbage soup and my home-made chicken and vegetables soup. It’s simmering right now and we’ll take her couple of containers later 🙂
amazing. thanks
Made this to counter the current cold snap and WOW! We are loving this soup so much. It will be in my rotation from now on. We sprinkled the soup with a little grated parmesan and I baked a pone of cornbread – perfect winter meal!
Thanks for the feedback. Glad you loved it
This was most excellent soup! My grandson absolutely loves it! He is twelve! The first time I made it, used marinara sauce. I was out the next time I made it! Used tomato paste. Also added some frozen hash brown potatoes the last 10 minutes! I used red pepper instead of green because that’s what I had. Also used ham instead of chicken. Thank you for this delicious soup recipe!
Made this tonight and it was delicious! I had some zucchini I needed to use so I added a chopped up zucchini as well and it was really good. Delicious!
Tasty and healthy! Had Costco Italians do it better marinara and better than bullion chicken, very delicious excited to have leftovers tomorrow. Also, my less calorie conscious family added a slice of Swiss on top
This soup is not only filling, but absolutely delicious!
So glad you loved it
Wow, great soup. Used the canned tomato sauce instead of marinera, canned peas at the end, and wife doesn’t like green peppers. You nailed the main flavors and it shows as you can mix and match vegetables and it still has great flavor. mm good
This recipe was made and devoured tonight . Delicious and easy recipe. Thank you. Glad I found it!
So glad you liked it
Made the soup and it’s great but the calorie count doesn’t say for how much. Is this per cup? Thanks.
Per bowl, which comes pit to about 2 cups
Hi there,
I am a little perplexed at the calorie count. It says 150kcal. When I look that up it converted to 150,000 calories. Umm. No No I know it isn’t that many calories! Is it a typo and should read 150 calories?
I make this soup often and just love it. I make my own boulion too.
Yes. that’s the same as calories. Must the metrics that are used in these calculations. But that would be 150 calories.
Kcal is exactly the same as calories ❤️
I was so glad to hear that this freezes as well. I made a double batch. We really enjoyed it! Will make it again, when I run out. Lol
Perfect! Thanks for the feedback.
Made this today on a cold rainy day. It is delicious. I didn’t have any chicken on hand but I had everything else. I did have canned chicken so I used 2 – 12.5 oz. cans of Kirkland brand chicken breast on hand. It turned out great. I’m always looking for a good easy keto recipe. This is a keeper recipe.
Thanks much!
Chris
Thank you! glad you liked it
I really like this cabbage soup recipe. One of the best ever cabbage soup recipe i have ever tried.
You might want to edit your one heading “how to cute cabbage”. Made me smile though.
Haha. Thank you Rob. We fixed it.
This was tasty! So versatile! I added 1/2 cooked acorn squash (plain pumpkin works too – adds no flavor, just nutrition), added~ 3/4 c of cooked hot italian sausage chopped, with the cooked chicken. Used 8 cups of low sodium chicken broth. Didn’t have green peppers so substituted yellow & orange. Used 3 cloves of garlic saute’d with the onions & celery. I doubled the celery accidentally. I tossed it all into a crockpot ~ 3 hours. I forgot the peas, but didn’t need them.
Thanks for the feedback. So glad you loved it
Chicken cabbage soup vs Vegetarian Detox Cabbage soup.
Can I just add my roasted chicken breast to this soup?
Hi. Yes, you can.