Delicious Non-Vegan African Foods

Chicken Cabbage Soup – Immaculate Bites

Chicken Cabbage Soup – Super easy yet hearty and satisfying, this soup is a hearty dish. A nutritious and heart-warming dinner with plenty of chicken and vegetables. Plus, the perfect balance of acidity makes classic chicken soup a great match for soup!

My family is a huge fan of soup, especially on chilly, rainy days. Make sure it’s as healthy as possible. This chicken Chinese cabbage soup is healthy and super delicious!

To make this recipe healthier and lower in fat, we use boneless and skinless breasts. Oh! Simple but so heavenly. ❤️

Chicken Cabbage Soup – A Still Satisfying Soup Makes Everyone's Comfort Food

What is chicken and cabbage soup?

The voluminous soup containing the star ingredients of chicken and cabbage is full of satisfaction. Vegetables such as carrots and celery add extra flavor. After that, add seasoning and tomato paste to add thickness and color to make a healthy one-pot dish!

recipe ingredients

What you need for this recipe
  1. chicken – Bite-sized bone and skinless chicken breast is the main ingredient. However, you can use a whole chicken if you prefer.
  2. vegetable ・The main dish is shredded cabbage, but onions, carrots, and celery make it even more beautiful and delicious. 😉
  3. chicken stock soup ・A flavorful liquid that maximizes the original taste of chicken.
  4. seasoning – Garlic, Italian seasonings, bay leaves and thyme give this wonderful soup an earthy and savory goodness.
  5. tomato paste – This guy thickens the soup base while balancing acidity, flavor and color.

how to make chicken cabbage soup

fry the base ingredients
add cabbage and simmer
  • Preparing the pot – Heat the olive oil in a Dutch oven or large soup pot over medium-high heat.
  • cook the chicken – When the oil is hot, add the chopped chicken breast, season with salt and pepper, and cook, stirring frequently, until no longer pink inside, 8-10 minutes.
  • add vegetables -Combine the celery, onion, carrot, garlic and thyme in the same pan. Stir occasionally to prevent browning, until vegetables are slightly softened and garlic is fragrant, about 5 minutes.
  • add seasoning – Then stir in the tomato paste, Italian seasoning and bay leaf. Mix well until paste is completely mixed, add chopped cabbage and chicken broth and mix.
  • simmer ・Once boiling, taste and season with salt and pepper. Reduce heat to medium-low and simmer for 15-20 minutes or until cabbage is tender.
  • serve – Garnish with fresh parsley, pour into a bowl and serve.

recipe variations

  1. meat substitute – If you want a more flavorful broth, you can use chicken thighs or chicken wings in this chicken cabbage soup recipe. Pork (and bacon for extra flavor 😉), beef and seafood also make great soup bases.
  2. vegetable swap – Pumpkin, potatoes, broccoli and cauliflower are also great accents. Replace the carrots with non-starchy veggies (oranges or red bell peppers) and you have a low-carb, keto-friendly soup in no time.
  3. seasoning – Add a kick of heat with ginger, cayenne, or chili flakes. curry powder, CreoleAlso octopus seasoning For an extra flavor twist.
  4. Creamy – Enjoy a creamy soup base with a milky flavor derived from coconut milk, heavy cream or whole milk.
  5. asian style – Add egg noodles and a pinch of ginger, and finish with sesame oil.

tips and tricks

  1. If you prefer tomato puree to tomato paste, reduce the broth by 1/4 cup.
  2. If the broth is too thin, you can make a slurry with flour, cornstarch, or arrowroot powder.
  3. Leftover rotisserie, grilled, or smoked chicken or turkey makes a great soup base.

advance instructions

This chicken and cabbage soup is best served after cooking, but can be cooked for a day. 3 days agoJust put it in an airtight container and heat it in the microwave.

We can also prepare ingredients the day before Cooking chicken, vegetables, etc. Cut the chicken breast and vegetables into separate, airtight containers and store in the refrigerator. You can also season the chicken with salt and pepper.

How to eat and store

shop – Cool the cabbage and chicken soup before pouring it into an airtight container. refrigerator for 3 days When to 3 months in the freezer.

reheat – When you’re ready to eat, thaw the soup in the refrigerator overnight, then reheat in the microwave or stovetop. Add water and seasoning as needed.

Please enjoy the hearty chicken and Chinese cabbage soup.

Frequently Asked Questions

Is cabbage good for you?

That’s what doctors and nutritionists say, and I see no reason to argue.

Is it okay to overcook cabbage in soup?

Unfortunately it is. Reduce that chance by adding the cabbage after the chicken and root vegetables are tender.

What kind of cabbage do you use in the soup?

It depends on what kind of soup you are making. White, green or savoy cabbage is suitable for chicken soup. But if you’re cooking beef stew, red or purple cabbage adds color to the mix.

What goes well with chicken and cabbage soup

Bread is always a welcome addition to my favorite soups, just like the bread recipe below.

  1. coco bread
  2. bread stick
  3. garlic knot bread
  4. Carapan
  5. Garlic Bread Roll to Pull Away

Try more delicious soup recipes

  1. hamburger soup
  2. african okro soup
  3. cabbage miso soup
  4. vegetable soup
  5. chicken leg soup

Conclusion

All the delicious ingredients in this chicken cabbage soup make for an ideal one-pot comfort food meal. What comfort foods are in your weekly rotation? Tell us in the comments. ❤️

see how to make

chicken cabbage soup

Super easy, yet hearty and satisfying, this soup is a hearty dish. A nutritious and heart-warming dinner with plenty of chicken and vegetables. Plus, the perfect balance of acidity makes classic chicken soup a great match for soup!

instructions

  • Heat olive oil in a Dutch oven or large soup pot over medium-high heat.

  • When the oil is hot, add the minced chicken breast, season with salt and pepper, and stir-fry, stirring often, until the center is no longer pink, about 8-10 minutes.

  • Add celery, onions, carrots, garlic and thyme to same pan. Stir occasionally to prevent browning, until vegetables are slightly softened and garlic is fragrant, about 5 minutes.

  • Add tomato paste, Italian seasoning and bay leaves and mix. Mix well until paste is completely mixed, add chopped cabbage and chicken broth and mix.

  • Once boiling, taste and season with salt and pepper. Reduce heat to medium-low and simmer for 15-20 minutes or until cabbage is tender.

  • Garnish with fresh parsley, pour into a bowl, and serve.

Tips and notes:

  1. If you prefer tomato puree to tomato paste, reduce the broth by 1/4 cup.
  2. If the broth is too thin, you can make a slurry with flour, cornstarch, or arrowroot powder.
  3. Leftover rotisserie, grilled, or smoked chicken or turkey makes a great soup base.
  4. Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.

Nutrition Facts Table:

Serving: 240g| | calorie: 363kcal (18%)| | carbohydrates: twenty threeg (8%)| | protein: 35g (70%)| | obesity: 14g (twenty two%)| | saturated fat: 3g (19%)| | Polyunsaturated fat: 2g| | Monounsaturated fat: 8g| | Trans fat: 0.01g| | cholesterol: 83mg (28%)| | sodium: 723mg (31%)| | potassium: 1103mg (32%)| | fiber: 3g (13%)| | sugar: Teng (11%)| | Vitamin A: 5360IU (107%)| | Vitamin C: twenty twomg (27%)| | calcium: 69mg (7%)| | iron: 2mg (11%)

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