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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Cut the chicken breasts into bite-sized pieces and season them lightly with a pinch of salt and pepper.

Step 3

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.

Step 4

In the same pot, add the onion, garlic, carrot, and celery. Cook for 5-6 minutes, stirring frequently, until the vegetables begin to soften.

Step 5

Pour in the chicken broth and add the canned diced tomatoes, bay leaf, dried thyme, salt, and pepper. Stir until well combined.

Step 6

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.

Step 7

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.

Step 8

Remove the bay leaf from the soup. Taste and adjust the seasoning with more salt, pepper, or a splash of lemon juice if desired.

Step 9

Serve the soup hot, garnished with freshly chopped parsley. It's delicious on its own or paired with crusty bread!

Nutrition Facts

Serving size	(2881.9g)

Amount per serving	% Daily Value*
Calories	1115.5

Total Fat 52.3g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 8.0g
Cholesterol 216.0mg	0%
Sodium 7305.7mg	0%
Total Carbohydrate 70.0g	0%
Dietary Fiber 25.4g	0%
Total Sugars 38.4g
Protein 99.0g	0%

Vitamin D 0IU	0%
Calcium 555.2mg	0%
Iron 11.5mg	0%
Potassium 4191.4mg	0%

*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.

Source of Calories

Fat: 41.0%

Protein: 34.5%

Carbs: 24.4%