Chicken Cabbage Soup
A hearty, healthy soup that's easy to make in under 30 minutes.
Servings: 8 servings
Equipment
Ingredients
- 1 Tablespoon extra virgin olive oil
- ½ small or medium onion, diced
- 4 garlic cloves, minced or pressed
- 3 medium carrots, roughly chopped or sliced into thick slices
- 3 stalks celery, chopped
- ½ medium head of green cabbage, chopped
- 1 pound boneless, skinless chicken thighs
- 9-10 cups chicken stock
- 2 Tablespoons Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a large Dutch oven or other large pot, heat olive oil over medium heat.
- Add the onions and sauté for 2-3 minutes, just until softened.
- Add the garlic and sauté for about 1 minute.
- Add the carrots and celery, and sauté for about 6-8 minutes, until slightly softened.
- Add the cabbage, chicken, chicken stock, and Italian seasoning.
- Cook for 10-15 minutes, until the chicken is thoroughly cooked through.
- Remove the chicken and transfer onto a plate. Shred the chicken with two forks (you can also shred the chicken in a stand mixer).
- Return the shredded chicken to the Dutch oven or pot, and cook for another 2-3 minutes.
- Season with salt and pepper, stir, and serve warm.
Notes
Makes approximately 8 servings.
Nutrition
Calories: 212kcal | Carbohydrates: 17g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 610mg | Potassium: 629mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3927IU | Vitamin C: 24mg | Calcium: 69mg | Iron: 2mg