- Cabbage: Cabbage is a nutrition-packed ally in the world of vegetables. It boasts impressive vitamin C content, which bolsters your immune system and offers a suite of antioxidants that may combat inflammation. Moreover, its abundant fiber content promotes digestive health and helps maintain a trim waistline.
- Chicken: This is a versatile and lean protein choice for culinary endeavors. It plays a role in muscle building and repair and provides a treasure trove of essential B vitamins, such as niacin and B6. These vitamins support muscle and brain health, as well as overall vitality.
- Garlic: Garlic is more than just a flavor enhancer; it is also known for its health benefits. It has heart-healthy properties, with the potential to reduce blood pressure and cholesterol levels. The garlic bulb also serves as a rich source of antioxidants, adding a robust layer of wellness to your meals.
- Bone Broth: Is a nourishing elixir that reigns supreme in the realm of soups. It is abundant in collagen, which fosters joint flexibility and skin elasticity. Plus it is packed with essential minerals like calcium and magnesium, which fortify bone health. Moreover, it is renowned for its gentle digestive attributes.
- Tomato: This humble yet powerful fruit conceals a world of well-being within its vibrant hue. They are brimming with lycopene, which acts as a guardian of heart health and may provide protection against certain cancers. They also have high contents of vitamins C and K and potassium. These nutrients signify a triad of immune fortification, bone care, and blood pressure regulation.
- Green Beans: Green beans are dietary dynamites that have an unassuming appearance. They are low in calories yet rich in vitamins, including C and K, folate, and fiber. These attributes promote gastrointestinal health and contribute to overall vitality, offering a subtle yet profound touch to your well-being.
How to make Cabbage Chicken Soup:
To prepare the cabbage, peel off the outer layer and cut it in half. Remove the core and place the halves on a flat surface. Cut each half into 4-5 slices of about 2 inches thick, then rotate them 90 degrees and slice again to get large chunks of cabbage. Set them aside for later.
Next, heat olive oil in a large pot over medium heat. Add the carrots and onion and cook until the onion is soft, stirring occasionally, for about 5-7 minutes. Then add the green beans, garlic, oregano, salt and pepper and cook for another 1-2 minutes.
Add the cabbage and canned tomatoes to the pot and stir well to combine. Pour in the bone broth and bring the soup to a gentle boil. Reduce the heat and simmer for 10-12 minutes or until the cabbage and green beans are tender.
Stir in the shredded chicken and cook for 2-3 more minutes or until heated. If desired, ladle the soup into bowls and garnish with parmesan cheese and fresh herbs. Serve with crusty bread for a delicious and satisfying meal.
- Depending on your preference and availability, you can also use different types of tomatoes for this recipe. You can use jarred tomatoes, either crushed or whole, or fresh diced roma tomatoes. The texture and flavor of the soup may vary slightly depending on the tomatoes you choose.
- If you don’t have bone broth, you can substitute it with vegetable or chicken broth instead.
- For a vegetarian option, you can replace the chicken with chickpeas. Chickpeas are a great source of plant-based protein and fiber, and they will make the soup more filling and satisfying.
- If you have leftover rotisserie chicken, you can use it for this recipe. Just shred it and add it to the soup at the end. This will save you some time and make use of your leftovers.
- You can also use fresh or frozen green beans for this soup, but if you use frozen ones, you must simmer them for 5 minutes longer than fresh ones.
Serving and storing:
- Garnish with fresh herbs like parsley or basil, or grated cheese like parmesan or pecorino. These will add more flavor and texture to your dish.
- Serve with a piece of toasted bread and butter or as is for a low carb meal. Bread will help you soak up the broth and make you feel more full.
- Pair with a green salad or a fruit salad for a balanced and refreshing meal. Salad will provide you with more vitamins, minerals, and fiber, as well as contrast the warm and hearty cabbage and chicken soup.
You can store the leftover cabbage soup in the fridge for 3-4 days or in the freezer for up to 3 months. To freeze the soup, let it cool and transfer it to freezer-safe containers or bags. To reheat the chicken with cabbage soup, thaw it in the fridge overnight or in the microwave on low power. Then heat it on the stove or microwave until hot and bubbly.
Health and wellness notes:
- Bone broth is a good way to get a variety of amino acids that are beneficial for your gut health.
- Is an easy way to eat more vegetables without making a salad. Vegetables are a great source of fiber, which helps you feel full and supports your digestion.
- Cooking vegetables makes it easier to digest and absorb their nutrients.
- This chicken cabbage soup is low in carbs, but rich in fiber and protein, which help keep your blood sugar balanced and support your hormones.
More easy soup recipes:
- Easy Pumpkin Carrot Soup
- Creamy Potato Kale Soup
- Healthy, Creamy Chicken Soup
- Brown Butter Sage & Squash Soup
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Enjoy this cozy and hearty cabbage and chicken soup when the weather gets chilly. This soup is a great source of nutrition, as it contains protein from the chicken, vitamin C and K from the cabbage and other minerals and antioxidants from the herbs and spices. You can also customize it by adding or omitting any ingredients you like or dislike.
- 2 tablespoons extra virgin olive oil
- 3 large carrots (diced)
- 1 yellow onion (diced)
- 2 cups green beans (trimmed and halved)
- 3 cloves garlic (minced)
- 1 tablespoon dried oregano
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 1 small green cabbage (roughly chopped)
- 28 oz canned diced tomatoes
- 48 oz chicken bone broth
- 2 cups shredded cooked chicken
- Heat a large pot over medium heat and add the olive oil.
- Add the carrots and onion and saute until the onions are translucent, approximately 5-7 minutes.
- Toss in the green beans, garlic, oregano, salt and pepper. Stir then sauté them for another 1-2 minutes until the garlic is fragrant, being careful not to burn.
- Add the cabbage and canned tomatoes and stir to combine. Pour in the bone broth and brig the soup to a gentle boil.
- Reduce the heat to low and simmer for 10-12 minutes until the green beans and cabbage are tender.
- Add the shredded chicken and cook for 2-3 more minutes until heated through.
- Ladle the soup in bowls and optionally, garnish with fresh herbs or a sprinkle of parmesan cheese or serve with your favorite crusty bread for a delicious and satisfying meal.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Toppings: Top it with different ingredients, such as chopped herbs like parsley or basil, or shredded cheese like parmesan or pecorino. These will enhance the taste and texture of your dish.
Tomatoes: You can use canned tomatoes, either whole or mashed, or fresh chopped roma tomatoes. The soup may have a slightly different texture and flavor depending on the tomatoes you use.
Broth: If you don’t have bone broth, you can use vegetable or chicken broth instead.
Keywords: Cabbage Soup, Chicken Soup, Fall Recipe, Soup, Winter Recipe