Chicken Vegetable Soup with Cabbage Noodles

This chicken vegetable soup is packed with good for you ingredients and uses cabbage instead of noodles. A big bowl full of healthy comfort food.

This chicken and vegetable soup is another one I’m really really excited to finally have on the blog. It’s something I whip up a lot on a Sunday afternoon when we’ve had an indulgent weekend and I want to get some veggies AND comfort food in my body.

I love this soup so much because instead of noodles, it uses thinly sliced cabbage. Cabbage is SOOOO underrated in my humble little opinion. In soups, it really does take on a noodle-like quality. It’s fun to slurp it up and get soup all over your face 🙂

We’re not a totally gluten free household, but after I’ve eaten a lot of refined carbs, I can definitely tell. So, I try to cut back when I can so I can enjoy it when I want to eat it – and this soup is totally perfect for that.

This soup is really the perfect combination of cozy chicken noodle, with flavorful broth and tender chicken, but with a healthier twist. Now that I’ve convinced you to make it you’re probably wondering…

What makes this chicken and vegetable soup healthy?

Well, let me tell you what’s in it!

• Olive oil
• Chicken
• Onion
• Celery
• Carrots
• Tomatoes (see, lots of veggies!)
• Garlic
• Italian seasoning
• Chicken stock or bone broth
• Cabbage

Can you get any leaner and cleaner than those ingredients?

How do you make it?

This is also a one pot recipe, which makes it easy for cleanup. All you need to do is brown the chicken, and then saute the vegetables in a big pot. All of the seasonings and broth get added. Once everything has a chance to simmer away for a bit, you stir in the cabbage.

A note about the cabbage – I add it last because it isn’t good when soggy. But, if you follow my directions you’ll be just fine!

Love soup? Try my dairy-free chicken corn chowder! It’s slow cooker friendly!

Chicken Vegetable Soup with Cabbage Noodles

This chicken vegetable soup is packed with good for you ingredients and uses cabbage instead of noodles. A big bowl full of healthy comfort food.

• Author: Miss AK
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Ingredients

• 1 Tbsp. olive oil
• 1 and 1/2 lbs boneless, skinless chicken breast, cubed 
• 1 onion, diced 
• 1 cup diced carrots
• 1 cup diced celery
• 1 and 1/2 cups tomatoes, cut into bite sized pieces OR drained, canned, diced tomatoes
• 3 garlic cloves, minced 
• 2 tsp. Italian seasoning
• 1 tsp. salt
• 1/2 tsp. pepper 
• 6 cups unsalted chicken stock or bone broth 
• 1/2 green cabbage, cored and sliced into ribbons 

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chicken and saute until lightly browned, about 8-10 minutes. 
2. Remove the chicken from the pot and set it aside on a plate. Add the onions, carrots and celery to the pot and saute them for about 5-10 minutes, until they start to soften. 
3. Then, add the tomatoes, garlic, Italian seasoning, salt, and pepper. Saute for 2 minutes to release the flavor. 
4. Pour the broth in and bring the mixture to a boil. Cover the pot with a lid, and reduce the heat to low. 
5. Let the soup simmer for 20 minutes before adding the cabbage ribbons. Stir them in well until they soften, and then remove the soup from the heat. This takes about 3-5 minutes. 
6. Serve and top with red pepper flakes if desired!

Nutrition

• Serving Size: 1 bowl
• Calories: 172
• Sugar: 3 g
• Sodium: 774 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 26 g
• Cholesterol: 60 mg

Keywords: chicken, chicken soup, vegetable, gluten free, low carb, dairy free