Diet Chicken Cabbage Soup Food

CHICKEN CABBAGE SOUP

Chicken Cabbage Soup image

Hearty and comforting soup loaded with chicken, cabbage, veggies, and flavor.

Provided by Rena

Categories Soup

Time 55m

Number Of Ingredients 14

Ingredients

1 pound Boneless Skinless Chicken Breast (chopped into large pieces to cook faster)
1 Tbsp Olive Oil
2 Celery Ribs (chopped)
1 medium Sweet Onion (diced)
1 Green Pepper (chopped)
2 medium Carrots (peeled and sliced)
1/2 medium Head Cabbage (chopped)
1 cup Frozen Peas (no need to thaw)
14 oz Marinara Sauce (one can)
6 cups Chicken or Vegetable stock
1/2 tsp. Garlic Salt
1/4 tsp. Garlic Powder
1/4 tsp. Pepper
Minced fresh parsley (optional)

Steps:

Heat oil in a Dutch oven or a soup pot over medium-high heat.
Add chicken and cook until golden brown and no longer pink in the inside, about 10-12 minutes. Set aside on a chopping board and shred it with 2 forks.
To the same pot add celery, carrots, green peppers, onions, and stir fry for about 5 minutes.
Stir in shredded chicken, cabbage, marinara sauce, and chicken stock. Stir well and cook for 15-20 minutes, or until cabbage is tender.
Add in frozen peas, garlic salt, garlic powder, and pepper, mix until well combined. Allow it to simmer for a few minutes more, just until peas are done.
Garnish with fresh parsley, then pour into warm bowls and serve.

Nutrition Facts : Calories 150 kcal, Carbohydrate 16 g, Protein 15 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 1176 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

CHICKEN SOUP WITH CABBAGE

Chicken Soup with Cabbage image

This soup will cure what ails you. Even if it's just hunger. Healthy, low carb, and great for a rainy day. I've been making this recipe for 30 years, and I think this is about as good as it gets. Enjoy with freshly baked biscuits.

Provided by Sandra Holding

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h40m

Yield 10

Number Of Ingredients 15

Ingredients

6 quarts water, divided
1 whole chicken, giblets removed
5 carrots, chopped
2 cups chopped cabbage
4 stalks celery, chopped
1 medium onion, chopped
¼ cup white wine
2 tablespoons chicken bouillon granules
2 tablespoons dried dill weed
1 tablespoon butter, or to taste
2 cloves minced garlic
1 tablespoon dried parsley
1 tablespoon ground thyme
2 teaspoons ground white pepper
2 bay leaves

Steps:

Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken is coming apart, about 45 minutes. Remove from heat; remove chicken from pot and transfer to a platter. Put a lid on the pot and cover the chicken with plastic wrap. Refrigerate both until chicken is safe to handle, about 40 minutes.
Tear meat off the chicken bones. Skim excess fat off the top of the cooled broth. Add the last 2 quarts water, chicken meat, carrots, cabbage, celery, onion, wine, bouillon, dill, butter, garlic, parsley, thyme, white pepper, and bay leaves. Cook over medium heat until vegetables have softened, about 30 minutes.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 7.1 g, Cholesterol 51.5 mg, Fat 26.8 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 333.1 mg, Sugar 3 g

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