Chicken Cabbage Soup

By Rena Awada | Updated On November 15, 2020

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 so easy to make. 
cabbage soup made with veggies and chicken

Chicken vegetable soups are so comforting, filling, and nutritious. Loaded with chicken and vegetables to give you the protein needed and nutrients needed for a complete meal. This chicken cabbage soup has everything you will need to satisfy your tummy over lunch. It 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 chicken vegetable recipe for the entire family to enjoy over lunch or dinner.

How to make cabbage soup

  • Heat oil in a Dutch oven or a soup pot over medium-high heat.
  • Cook chicken: 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. 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, 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 ladle into warm bowls and serve.

carrots sliced

cabbage cut up

Substitutes and tips

  • 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 bowl
  • You may use Rotisserie chicken breast to cut down on cook time.
  • Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

chicken soup top view

chicken vegetable recipe

Can you freeze cabbage soup?

Place leftover chicken 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 is to thaw overnight and reheat in a saucepan.

How to cut cabbage for soup

  • First, wash the cabbage
  • Remove first 2 outer layers of cabbage
  • Cut the cabbage right through the middle
  • Flip the cabbage with a flat surface face down onto a cutting board
  • Using a sharp knife either thinly slice cabbage or chop for soup

Is cabbage soup keto

Depending on what you put on your cabbage soup will determine if its 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.

chicken and vegetable soup

easy chicken soup recipe

If you like chicken veggie soups you will love this chicken cabbage soup recipe. Leave us a comment in the comment section below with your feedback and let us know what you think. Also, don’t forget to share it with friends and family.

More easy soup recipes:

best cabbage soup recipe side view

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chicken and vegetable soup with cabbage, carrots, and peas

Chicken Cabbage Soup

Chicken Cabbage Soup

Hearty and comforting soup loaded with chicken, cabbage, veggies, and flavor.
5 from 46 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 -10
Calories: 150kcal
Author: Rena

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

Substitutes:
  • 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 cook time.
Storage:
Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 150kcal | Carbohydrates: 16g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1176mg | Potassium: 613mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3349IU | Vitamin C: 35mg | Calcium: 50mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

healthy chicken and veggie soup with spoon in bowl

Chicken Cabbage Soup

Reader Interactions

Comments

  1. Judi says

    5 stars
    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!

  2. Lynn says

    5 stars
    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!

      • Chris says

        5 stars
        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

  3. Kassandra says

    5 stars
    This recipe was made and devoured tonight . Delicious and easy recipe. Thank you. Glad I found it!

  4. Linda Miragliotta says

    Made the soup and it’s great but the calorie count doesn’t say for how much. Is this per cup? Thanks.

  5. Myrna Korman says

    5 stars
    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.

  6. Rachel says

    5 stars
    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

  7. Chris Ransome says

    5 stars
    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

  8. Kris says

    5 stars
    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.

  9. Lorraine St John says

    Chicken cabbage soup vs Vegetarian Detox Cabbage soup.
    Can I just add my roasted chicken breast to this soup?

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