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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.
going to make this
Hope you like it.