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chicken and vegetable soup on a blue and white plate

Chicken Vegetable Soup with Cabbage Noodles

  • Author: Miss AK
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


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.


  • 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 


  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!
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


  • 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

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