Cabbage Soup with Chicken Recipe (High Protein)
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Jump to RecipeThis cabbage soup with chicken is a tasty high protein recipe that is a cozy vegetable soup with added protein! This soup is loaded with fresh chopped vegetables like onions, celery, carrots, and tomatoes and seasoned to perfection.
The lean chicken breast in this recipe makes this a high protein low carb soup that is gluten free. This filling and hearty recipe is a great soup recipe for leftover cooked chicken or extra chicken breasts.
We love a good cozy soup, and this Cabbage Soup with Chicken is one of the healthy recipes on our table this week! I love a big pot of fresh vegetable soup or stew, especially when it is low carb and keto friendly.
We have this fantastic farm down the street from us that has wonderful free range turkeys and birds. When we do order meat, we get it from their farm stand which makes this the most local chicken ever! Farm to table from 1 mile where we live. This cozy soup is simple to meal prep, make ahead, or batch cook for the week.
This Cabbage Soup with Chicken Recipe Is:
- Bright
- Flavorful
- Savory
- Satisfying
- Loaded with Flavor
- Made in your Pressure Cooker in under 30 minutes
- Keto and Low Carb, Gluten Free, and High Protein
Meal Prep Chicken Soup Recipes For the Win!
This chicken soup with cabbage is the perfect recipe for homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy easy homemade meals during the week when I don’t have time.
Browse all our favorite tried & true meal prep recipes. With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later!
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Onion
- Carrots
- Celery
- Lean Chicken Breast
- Poultry Seasoning – this spice blend is one of my favorites for chicken or turkey – it’s the perfect blend of rosemary, sage, thyme, marjoram, and pepper to season your white meat right.
- Diced tomatoes
- Cabbage
- Low Sodium Vegetable Stock
- Salt & Pepper
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
- Parsley
How To Make This Recipe
- In a large soup pot, heat the olive oil over low heat. Add the garlic and onion and sauté for 6 or 7 minutes until translucent. Toss in the carrots and celery and cook for 5 minutes longer.
- Add the vegetable stock, cubed chicken breast, poultry seasoning, tomatoes, cabbage, pepper, and salt. Bring to a boil, then cover and reduce to a simmer.
- Cook for 45 minutes until chicken is cooked all the way through and the vegetables are tender.
- Remove from heat and stir in the parsley. Taste and adjust seasonings as needed.
The base of this soup is similar to a classic cabbage and vegetable soup, but with chicken breast meat for added protein. It has green cabbage, carrots, celery, tomatoes, and a tasty chicken stock as the broth.
Refrigerate any leftover soup in an airtight container, and enjoy within 3 days.
Yes! Place any leftover soup in an freezer bag, removing as much air as possible. Store the cooked, frozen soup in your freezer for up to 1 month. To serve, remove freezer bag, allow the soup to thaw, then heat on the stove top and serve.
More Simple Soup Recipe Ideas
- Chicken Pastina Soup
- Swiss Chard Soup with Sausage and Beans
- Creamy Tomato Soup with Gnocchi
- Chicken Paprikash Soup
- Instant Pot Turkey Noodle Soup
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Cabbage Soup with Chicken
Equipment
- Large Pot
Ingredients
- 2 tablespoons olive oil
- 1 onion. chopped
- 4 cloves garlic minced
- 2 carrots sliced
- 4 stalks celery chopped
- 6 cups chicken stock
- 1 lb chicken breasts uncooked, and cubed
- 1 teaspoon poultry seasoning
- 14 ounce Diced Tomatoes
- 1/2 head cabbage chopped, about 4 cups
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 cup fresh parsley chopped
Instructions
- In a large soup pot, heat the olive oil over low heat. Add the garlic and onion and sauté for 6 or 7 minutes until translucent. Toss in the carrots and celery and cook for 5 minutes longer.
- Add the vegetable stock, cubed chicken breast, poultry seasoning, tomatoes, cabbage, pepper, and salt. Bring to a boil, then cover and reduce to a simmer.
- Cook for 45 minutes until chicken is cooked all the way through and the vegetables are tender.
- Remove from heat and stir in the parsley. Taste and adjust seasonings as needed.
Notes
Nutrition
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