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!
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Chicken Vegetable Soup with Cabbage Noodles
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
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.
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
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken and saute until lightly browned, about 8-10 minutes.
- 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.
- Then, add the tomatoes, garlic, Italian seasoning, salt, and pepper. Saute for 2 minutes to release the flavor.
- Pour the broth in and bring the mixture to a boil. Cover the pot with a lid, and reduce the heat to low.
- 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.
- Serve and top with red pepper flakes if desired!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
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
