Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This healthy high protein chicken and cabbage soup for cold family nights
- High in Protein: This soup is packed with lean protein from the chicken breast, making it an excellent option for those looking to increase their protein intake.
- Low in Calories: With only 250 calories per serving, this soup is a guilt-free option for a weeknight dinner or a weekend lunch.
- Rich in Vitamins and Minerals: The cabbage and chicken provide a good source of vitamins C and K, while the chicken broth is rich in minerals like calcium and phosphorus.
- Easy to Make: This recipe is simple and quick to prepare, making it perfect for busy weeknights or weekends when you want to spend quality time with your family.
- Customizable: You can easily customize this recipe to suit your family's tastes by adding or substituting different spices, vegetables, or protein sources.
- Comforting and Soothing: The combination of warm chicken broth, tender chicken, and crunchy cabbage makes this soup a comforting and soothing option for cold winter nights.
- Perfect for Meal Prep: This soup is an excellent option for meal prep, as it can be made in large batches and refrigerated or frozen for later use.
- Affordable: This recipe is budget-friendly, as it uses affordable ingredients like chicken breast, cabbage, and chicken broth.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast, cabbage, chicken broth, onion, garlic, and spices. The chicken breast provides lean protein, while the cabbage adds a good source of vitamins C and K. The chicken broth is rich in minerals like calcium and phosphorus, and the onion and garlic add flavor and antioxidants. The spices, including salt, pepper, and paprika, add depth and warmth to the soup. When selecting these ingredients, choose fresh and organic options whenever possible, and consider substituting the chicken breast with other lean protein sources like turkey or tofu.
How to Make healthy high protein chicken and cabbage soup for cold family nights
Chop the onion and garlic into small pieces and sauté them in a large pot over medium heat until they are translucent and fragrant.
Add the chicken breast to the pot and cook until it is browned on all sides and cooked through.
Add the chopped cabbage and chicken broth to the pot, and bring the mixture to a boil.
Reduce the heat to low and simmer the soup for 20-25 minutes, or until the cabbage is tender.
Season the soup with salt, pepper, and paprika, and adjust the seasoning as needed.
Serve the soup hot, garnished with chopped fresh herbs or a sprinkle of paprika.
Tips for Perfect Results
Choose fresh and organic ingredients whenever possible to ensure the best flavor and nutritional value.
Cook the cabbage until it is tender, but still crisp. Overcooking can make the cabbage mushy and unappetizing.
Adjust the seasoning to taste, and consider adding other spices or herbs to suit your family's preferences.
Consider making a large batch of this soup and refrigerating or freezing it for later use. It's an excellent option for meal prep.
Consider adding other vegetables, such as carrots or potatoes, to make the soup more filling and nutritious.
Common Mistakes to Avoid
-
Overcooking the Chicken:
Fix: Cook the chicken until it is browned on all sides and cooked through, but avoid overcooking it, as it can become dry and tough.
-
Not Seasoning Enough:
Fix: Season the soup generously with salt, pepper, and paprika, and adjust the seasoning to taste.
-
Not Using Fresh Ingredients:
Fix: Choose fresh and organic ingredients whenever possible to ensure the best flavor and nutritional value.
Variations & Substitutions
Replace the chicken breast with tofu or tempeh, and use a vegetable broth instead of chicken broth.
Replace the chicken breast with tofu or tempeh, use a vegetable broth, and omit the honey or any other animal-derived ingredients.
Use gluten-free chicken broth and omit any gluten-containing ingredients.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the soup to prevent bacterial growth.
Store the soup in the refrigerator for up to 3-5 days. Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Store the soup in the freezer for up to 3-4 months. Thaw the soup overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Is this recipe gluten-free?
This recipe is gluten-free if you use gluten-free chicken broth and omit any gluten-containing ingredients. However, if you're cooking for someone with celiac disease or a severe gluten intolerance, make sure to take proper cross-contamination precautions.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3-4 months. Thaw the soup overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
What's the best way to reheat this soup?
The best way to reheat this soup is to microwave it for 30-60 seconds, or until it's hot and steaming. You can also reheat it on the stovetop over low heat, stirring occasionally, until it's hot and steaming.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Brown the chicken and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is this recipe suitable for a low-carb diet?
This recipe is relatively low in carbs, with approximately 10-15 grams of carbs per serving. However, if you're following a very low-carb diet, you may want to reduce the amount of cabbage or omit the carrots and potatoes.
healthy high protein chicken and cabbage soup for cold family nights
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 cups shredded cabbage
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and grated
- 2 stalks celery, diced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, and celery. Mince the garlic. Shred the cabbage.
- Step 2: Heat the oil in a pot. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 3: Add the garlic and cook. Add the minced garlic and cook for 1 minute, until fragrant.
- Step 4: Add the chicken and cook. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Step 5: Add the vegetables and broth. Add the chopped carrots, celery, and shredded cabbage to the pot. Pour in the chicken broth and bring to a boil.
- Step 6: Reduce heat and simmer. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Step 7: Season and serve. Season the soup with thyme, salt, and pepper. Serve hot, garnished with chopped parsley.
- Step 8: Store leftovers. Let the soup cool, then refrigerate or freeze for later use.
Recipe Notes
- Storage tip: Refrigerate the soup for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the ingredients and cook the soup up to a day in advance.
- Substitution: Use turkey or beef broth instead of chicken broth for a different flavor.
- Pro tip: Add some heat to the soup by adding a diced jalapeno pepper or red pepper flakes.
- Variation: Add some noodles or rice to the soup for a more filling meal.
- Dietary restriction: This recipe is gluten-free, but be sure to check the ingredients of the chicken broth to ensure it is gluten-free.
