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.
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.
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.
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.
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:
- Easy Chili Chicken Tortilla Soup
- Vegan Lentil Soup
- Healthy Broccoli Cheddar Soup
- Vegetable Minestrone Soup Recipe
- Italian Chicken And Bean Soup
- Chicken Lemon Rice 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 cook time.
Nutrition
Judi says
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!
Lynn says
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!
Deb says
This soup is not only filling, but absolutely delicious!
Rena Awada says
So glad you loved it
Chris says
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
Kassandra says
This recipe was made and devoured tonight . Delicious and easy recipe. Thank you. Glad I found it!
Rena says
So glad you liked it
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.
Rena says
Per bowl, which comes pit to about 2 cups
Myrna Korman says
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.
Rena says
Yes. that’s the same as calories. Must the metrics that are used in these calculations. But that would be 150 calories.
Angela Lasky says
Kcal is exactly the same as calories ❤️
Rachel says
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
Rena says
Perfect! Thanks for the feedback.
Chris Ransome says
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
Rena says
Thank you! glad you liked it
Bhavesh says
I really like this cabbage soup recipe. One of the best ever cabbage soup recipe i have ever tried.
Rob says
You might want to edit your one heading “how to cute cabbage”. Made me smile though.
Rena says
Haha. Thank you Rob. We fixed it.
Kris says
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.
Rena says
Thanks for the feedback. So glad you loved it
Lorraine St John says
Chicken cabbage soup vs Vegetarian Detox Cabbage soup.
Can I just add my roasted chicken breast to this soup?
Rena says
Hi. Yes, you can.