Chicken Rice and Cabbage Soup
Warm up with a comforting bowl of Chicken Rice and Cabbage Soup—a wholesome and hearty one-pot meal that's as nutritious as it is satisfying. This vibrant soup is crafted with tender shredded chicken, fluffy white rice, and a medley of fresh vegetables, including sweet carrots, crunchy celery, and soft, flavorful green cabbage. Simmered in a savory chicken broth with aromatic hints of garlic, thyme, and a splash of zesty lemon juice, this recipe is perfect for a cozy weeknight dinner or a nourishing meal prep option. Ready in under an hour and brimming with classic, homestyle flavors, this soup is a delightful balance of protein, veggies, and warm, comforting ingredients. Serve it in big bowls, topped with fresh parsley for a burst of color and freshness! Perfect for cold nights or simply when you're craving a hearty, nutritious dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion
- 3 pieces garlic cloves
- 2 medium carrots
- 2 pieces celery stalks
- 4 cups green cabbage
- 8 cups chicken broth
- 1 cup uncooked white rice
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 0.25 cup parsley
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with salt and pepper, then sear them in the pot for 3-4 minutes per side, until browned. Remove and set aside.
Finely dice the onion, mince the garlic, and chop the carrots and celery into small pieces. Shred the cabbage into thin strips.
In the same pot, sauté the onions, garlic, carrots, and celery until softened, about 5 minutes.
Add the shredded cabbage to the pot and cook for another 3 minutes, stirring occasionally.
Pour in the chicken broth and add the uncooked rice, dried thyme, and bay leaf. Stir to combine.
Return the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 25 minutes.
Remove the chicken breasts from the pot and shred them with two forks. Discard the bay leaf.
Return the shredded chicken to the soup and stir in the parsley and lemon juice. Taste and adjust seasoning, adding more salt or pepper if needed.
Serve the soup hot, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 7274 mg | 316% | |
| Total Carbohydrate | 217.1 g | 79% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 26.6 g | ||
| Protein | 155.0 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3279 mg | 70% | |
*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.
