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Healthy Chicken and Cabbage Soup

Nourishing Healthy Chicken and Cabbage Soup You'll Love

Healthy Chicken and Cabbage Soup is a comforting, nutrient-dense delight packed with vibrant flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 Tbsp Extra Virgin Olive Oil Adds richness and a Mediterranean flavor.
  • 1/2 head Cabbage, shredded Opt for Savoy or green cabbage as an alternative.
  • 3 Carrots, chopped Celery can work as a substitute if necessary.
  • 2 cloves Garlic, minced Garlic powder is an acceptable alternative.
  • 4 sticks Celery, chopped Leave it out if you’re not a fan.
  • 1 Leek, chopped You can swap for more onion if needed.
  • 1 medium Yellow Onion, chopped small Shallots are a milder option.
For the Fresh Herbs
  • 5 Tbsp Dill, finely chopped Fennel fronds can be a great substitute.
  • 4 Tbsp Parsley, stems chopped fine 3 Tbsp leaves finely chopped for freshness.
For the Broth and Protein
  • 6-8 cups Bone Broth Vegetable broth works well for a vegetarian option.
  • 2 cups Pre-cooked Chicken, shredded Rotisserie chicken or boiled chicken breasts are perfect choices.
  • Salt & Pepper Adjust to taste to enhance all the delicious flavors.

Equipment

  • Dutch Oven

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Begin by washing and chopping the yellow onion, leek, garlic, celery, and carrots. Aim for uniform sizes to ensure even cooking. For the garlic, mince finely to release its aromatic oils.
  2. Heat the Oil: In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Allow the oil to shimmer, indicating it’s hot enough, which should take about 2 to 3 minutes.
  3. Sauté the Onions: Add the chopped yellow onion to the pot and sauté for about 4 to 5 minutes until it becomes translucent.
  4. Incorporate Leeks and Garlic: Stir in the chopped leeks and minced garlic, cooking for an additional 2 to 3 minutes.
  5. Add Celery and Carrots: Toss in the chopped celery and carrots, stirring well to combine. Cook this vegetable mixture for about 5 minutes.
  6. Stir in the Cabbage: Fold in the shredded cabbage, cooking for 5 to 10 minutes until it wilts.
  7. Mix in Chicken and Herbs: Add the shredded pre-cooked chicken, along with the finely chopped dill and parsley.
  8. Pour in the Broth: Next, pour in 6 to 8 cups of bone broth, adjusting to your preferred brothiness.
  9. Simmer to Concentrate Flavors: Once boiling, reduce the heat to low, allowing your soup to simmer uncovered for 20 to 30 minutes.
  10. Season and Serve: Lastly, adjust the seasoning with salt and pepper to taste, ladle the soup into bowls and serve hot.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 400IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 3 days. Freeze the soup in freezer-safe containers for up to 3 months.

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