Chicken Cabbage Soup
Hearty and comforting soup loaded with chicken, cabbage, veggies, and flavor.
Servings: 8 -10
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 cooking time.
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