Cabbage and Tomato Chicken Soup
Warm, hearty, and brimming with wholesome ingredients, Cabbage and Tomato Chicken Soup is the ultimate comfort food for any season. This easy-to-make recipe combines tender chicken breast, vibrant green cabbage, and tangy canned diced tomatoes with a medley of colorful vegetables like carrots, celery, and onion. Simmered in a flavorful chicken broth infused with garlic, dried thyme, and a hint of lemon juice, it offers a perfect balance of savory richness and fresh zest. Ready in just 45 minutes, this soup is ideal for busy weeknights and is naturally gluten-free, low-carb, and nutrient-packed. Serve it piping hot with a sprinkle of fresh parsley for a burst of color and pair with crusty bread for a satisfying meal. Whether you're savoring it on a chilly day or looking for a light yet filling dinner, this cabbage tomato soup will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 small head green cabbage
- 2 cups canned diced tomatoes
- 2 medium carrot
- 2 sticks celery stalk
- 1 medium yellow onion
- 6 cups chicken broth
- 2 tablespoons olive oil
- 3 cloves garlic cloves
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
- 1 tablespoon lemon juice
Instructions
Begin by preparing the vegetables: Finely chop the onion and garlic. Dice the carrots and celery. Remove the core from the cabbage and shred it into thin strips.
Cut the chicken breasts into bite-sized pieces and season them lightly with a pinch of salt and pepper.
Heat the olive oil in a large soup pot over medium heat. Add the chicken pieces and cook for 4-5 minutes, stirring occasionally, until they are lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the onion, garlic, carrot, and celery. Cook for 5-6 minutes, stirring frequently, until the vegetables begin to soften.
Pour in the chicken broth and add the canned diced tomatoes, bay leaf, dried thyme, salt, and pepper. Stir until well combined.
Return the cooked chicken to the pot and stir. Let the soup come to a boil, then reduce the heat to low and simmer for about 15 minutes.
Add the shredded cabbage to the pot and continue cooking for another 10 minutes, or until the cabbage is tender and the flavors are well combined.
Remove the bay leaf from the soup. Taste and adjust the seasoning with more salt, pepper, or a splash of lemon juice if desired.
Serve the soup hot, garnished with freshly chopped parsley. It's delicious on its own or paired with crusty bread!
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.1 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
