Trying to eat healthier without feeling like you’re constantly depriving yourself is tough, right? I get it! So many “diet” meals taste like cardboard, which just makes you want to order pizza five minutes later. That’s why I’m so excited to share my go-to recipe for a truly satisfying **Chicken Cabbage Weight Loss Soup**. This isn’t some bland broth; it’s packed with flavor and protein to keep you full.
When I first started focusing on cleaner eating after having my second baby, I needed something simple that my whole family could eat but that specifically supported my goals. This soup is super practical for those busy weeknights. You just boil a whole chicken, shred the meat, and then it’s pretty much dump and go! It truly is one of the easiest healthy dinner ideas that doesn’t compromise on taste.
Why This Chicken Cabbage Weight Loss Soup Supports Your Goals
When you’re trying to focus on your health, the last thing you want is a recipe that feels restrictive. My approach has always been about building satisfying meals, and that’s exactly what this **Chicken Cabbage Weight Loss Soup** delivers! It’s comfort food that actually works *for* your body, not against it. I love finding these crossover recipes that fit right into my clean eating plan but are still welcome at a family dinner.
The magic here is in the balance. We use whole foods prepared simply. If you’re tracking calories, you’ll want to check out my favorites for low-calorie eating because this soup fits right in.
Protein Power from Lean Chicken
We start with a whole chicken, so you get beautiful, lean breast meat once you shred it. Protein is your best friend when you are aiming for weight management because it keeps you feeling satisfied for hours. That means you’re far less likely to wander into the pantry reaching for snacks later in the afternoon!
Cabbage: Volume Without Calories in Your Chicken Cabbage Weight Loss Soup
Don’t ignore the cabbage! Honestly, it’s the unsung hero of this recipe. It bulks the soup up tremendously, meaning you can ladle out a huge, steaming bowl—and that’s super important for satiety—but it keeps the calorie count unbelievably low. Plus, all that fiber is fantastic for digestion!
Gathering Ingredients for Your Chicken Cabbage Weight Loss Soup
Okay, let’s talk supplies! Since we’re making the broth from scratch—which is honestly the game-changer here—you need to grab a whole chicken; make sure you remove those giblets first! Using a whole bird gives you the base flavor we need for a truly delicious **Chicken Cabbage Weight Loss Soup**.
I tried using just breasts once, and it just wasn’t the same richness, you know? For the vegetables, we keep it classic: carrots, celery, and onion, all chopped up. The cabbage is key, so grab about two cups chopped. Everything else is mostly pantry staples like dill weed and thyme. If you want to see how I handle a different type of savory broth, check out my thoughts on making the best chicken soup ever. It uses similar principles!
Here’s everything you need before we start our adventure:
- 6 quarts water, divided
- 1 whole chicken, giblets removed
- 5 carrots, chopped
- 4 stalks celery, chopped
- 1 medium onion, chopped
- 2 cups chopped cabbage
- 0.25 cup white wine (Optional)
- 2 tablespoons chicken bouillon granules
- 2 tablespoons dried dill weed
- 1 tablespoon butter (Optional)
- 1 tablespoon dried parsley
- 1 tablespoon ground thyme
- 2 cloves garlic, minced
- 2 teaspoons ground white pepper
- 2 bay leaves
Step-by-Step Instructions for the Easiest Chicken Cabbage Weight Loss Soup
You might look at the list of steps and think, “Yikes, that’s a lot of waiting!” But trust me, much of this time is hands-off chilling or simmering while you go fold laundry or just relax. The initial part is just about building that incredible, homemade broth that makes all the difference in our **Chicken Cabbage Weight Loss Soup**.
We deal with the chicken first, then let things cool down so we can clean up the broth. This seems counterintuitive, but waiting for that fat to solidify on top is crucial before moving on to the veggie simmer!
Preparing the Chicken and Broth Base
First things first, get your large pot going with 4 quarts of water and your chicken. Bring that whole thing to a nice boil, and let it cook right until the meat starts falling off the bone easily—that usually takes about 45 minutes, depending on your bird’s size. Once it’s done, pull that chicken out onto a platter and cover it up while it cools down a bit. Pop them in the fridge for about 40 minutes so you don’t burn your fingers!
Now, here is the secret for keeping this a low-calorie soup: After the chicken is cool enough to handle, pull all that gorgeous meat off the bones and set the meat aside. Then, you *must* skim the excess fat off the top of the cooled broth. Just use a spoon; it peels right off!
Simmering the Vegetables for Flavorful Chicken Cabbage Weight Loss Soup
Once your broth is skimmed clean, add the remaining 2 quarts of water back into the pot. Toss in your shredded chicken meat, along with all those chopped veggies—the carrots, celery, onion, and that lovely cabbage. Don’t forget the herbs, bouillon, white pepper, garlic, and yes, that optional splash of wine if you’re using it!
Stir everything up really well, drop in those bay leaves, and bring it all back up to a gentle simmer over medium heat. Let it bubble away nicely for about 30 minutes. You’re just waiting until those heartier vegetables, like the carrots, are perfectly soft. Soon, you’ll have the most rewarding, easy lunch or easy meal for dinner!
Tips for Success with Your Chicken Cabbage Weight Loss Soup
Getting a truly flavorful soup without loading it up on sodium or fat takes just a couple of tricks. This **Chicken Cabbage Weight Loss Soup** is naturally light, but we can squeeze even more flavor out of those simple vegetables and the chicken we start with. These little nudges make all the difference between a decent soup and one you’ll crave!
My biggest tip relates back to the chicken prep. While white meat is leaner, don’t be afraid to use a mix of white and dark meat. The dark meat has a little more natural flavor and fat, which really enriches the broth as it simmers. Just be meticulous when you skim the fat off once it cools down—that’s the essential step!
Here are a few other things I always do when making this recipe:
- Boost the Aromatics: Don’t just toss the onion, carrots, and celery in raw. If you have an extra 10 minutes, sauté those three veggies in that optional tablespoon of butter until they just start to soften and smell amazing *before* you add the broth and seasonings. It builds a perfect flavor foundation for your **Chicken Cabbage Weight Loss Soup**.
- Don’t Skip the Dill: Dried dill weed can sometimes taste a bit muted, but in this soup, it truly shines and gives it that comforting, almost pickley freshness that complements the cabbage so well. Make sure it’s fresh in your spice rack!
- Pepper Power: I use white pepper instead of black pepper here. It might sound silly, but white pepper has a slightly different heat profile that blends better with the delicate herbs and doesn’t leave those tiny black flecks floating around. It keeps the look clean while keeping the flavor robust.
These steps ensure you get a deeply satisfying, nourishing bowl every time, which is exactly what we want when we are cooking for wellness goals. If you love cozy bowls like this, you might want to check out some of my other healthy soup recipes!
Making Meal Prep Easy with Chicken Cabbage Weight Loss Soup
Listen, sometimes the hardest part of eating well isn’t cooking; it’s having something ready to eat when you’re tired on a Tuesday afternoon! That’s why this **Chicken Cabbage Weight Loss Soup** is one of my absolute favorite things to make on a Sunday.
Because we build this soup around a whole chicken and a big batch of broth, it yields about 10 servings. That means you’re set for nearly two weeks of easy lunches, or you can easily freeze half for those future lazy dinners when you just can’t face cooking anything!
To store it fresh, just let the soup cool completely before you divide it up. I love using individual, airtight containers because they are perfect for grabbing and heading out the door—talk about an easy lunch idea! Because this soup is mostly broth and veggies, it keeps beautifully in the refrigerator for a solid 4 to 5 days. If you’re planning further ahead, I highly recommend using freezer-safe containers, making sure you leave about an inch of headspace at the top because liquids expand when they freeze.
When reheating from frozen, just transfer it to the fridge the night before, or use the defrost setting on your microwave. It tastes just as comforting the second time around! If you’re looking for more make-ahead strategies, I share a few of my favorite tips for planning meals like these that you can prep ahead of time, which helps keep the whole week running smoothly!
Ingredient Notes and Substitutions for This Healthy Chicken Soup
The beauty of a simple recipe like this is that it’s very forgiving! I always preach using the best quality ingredients you can find, especially when building that base broth, but I know life happens, and sometimes you need to make a quick swap. Don’t panic if you don’t have everything; we can definitely work around it.
For instance, that tiny splash of white wine? It adds a lovely little acidic bright note that cuts through the richness of the chicken fat we skimmed off. But totally optional! If you leave it out, just add an extra teaspoon of white pepper or maybe a tiny squeeze of lemon juice right before serving for that brightness!
What if you’re in a huge rush and don’t have time to boil a whole chicken? That’s fine! You can certainly use about 3-4 cups of good quality, low-sodium store-bought chicken stock instead of starting with water. You’ll miss out on the gelatin and body from simmering the actual bird, but it saves a ton of time. If you do this, skip steps 1 through 4 entirely and jump straight to adding the pre-cooked, shredded chicken meat to the stock when you add the rest of the veggies.
When it comes to boosting the veggies, you have lots of options since this is such a flexible, low-calorie soup. Feel free to throw in some chopped zucchini or maybe some green beans if you have them lying around. They only need about 15-20 minutes to soften up, so add them in when you add the cabbage. Keep the focus on veggies that cook down well!
For the optional butter? I usually leave it out completely when I’m making a big batch specifically for health goals, but if you can spare just a teaspoon on the sauté stage—that’s where it really helps bring out the flavor of the carrots and onions. If you skip it, no big deal, your herbs will carry the flavor! For more ideas on simple, flavorful chicken dishes, check out some of my easy healthy chicken dinners.
Serving Suggestions for Your Chicken Cabbage Weight Loss Soup
This Chicken Cabbage Soup is honestly perfect all by itself. It’s so satisfying because of the protein and all that volume from the cabbage; you really don’t *need* anything else when you’re aiming for a lighter meal. But hey, we eat with our eyes, and sometimes a little something extra makes a simple bowl feel like a special occasion, even if it’s just a quick weeknight dinner!
If you’re planning this as a light dinner, I usually keep the accompaniment very simple and focused on whole grains or fresh greens to keep the whole meal feeling bright and light.
Here are a couple of my easy additions that I often rotate through:
- A Slice of Crusty Toast: Nothing beats dipping a piece of good, hearty whole-grain bread right into that savory broth. Make sure it’s real whole grain for the best fiber support! I love the texture contrast between the soft vegetables and the slightly crunchy toast—it feels almost decadent. For a fun twist, you could even hollow out a small roll and serve the soup right inside, similar to how I detail making a classic bread bowl, just scaled down!
- A Dash of Acid: This isn’t an accompaniment, but it’s a finisher that changes the whole soup! Before serving, taste one bowl and squeeze about half a teaspoon of fresh lemon juice into it. It wakes up those savory herbs and makes the chicken flavor just sing. It’s my favorite way to finish any soup recipe, actually.
- Simple Green Side: If you want a salad, keep it incredibly light. Just some fresh arugula or spinach tossed with a tiny bit of lemon juice and maybe a drizzle of olive oil. It adds that fresh, crisp element that contrasts beautifully with the warm, comforting soup.
See? No heavy sides needed here. We keep the focus on that amazing, nutritious broth we worked so hard to build. It’s definitely one of those simple dinner ideas that keeps you feeling fantastic!
Frequently Asked Questions About Chicken Cabbage Weight Loss Soup
Even though this recipe is pretty straightforward, I always get a few questions, especially from people trying to streamline their weeknight dinners. I’ve listed the most common ones I hear, so hopefully, we can get you cooking faster!
Can I make this Chicken Cabbage Weight Loss Soup in a slow cooker?
Oh, absolutely! This is a fantastic candidate for one of those easy crockpot dinners once you’ve done the initial work. Instead of boiling the whole chicken in water on the stove, you can place the whole chicken in the slow cooker with the first 4 quarts of water and the bouillon. Let it cook on low for about 6-8 hours until it’s fall-apart tender. Then, you carefully remove the chicken, let it cool, shred it, skim the fat, and return it to the crockpot along with all the remaining lovely vegetables and herbs. Cook on low for another 4 hours, or high for about 2, until the veggies are tender. It’s a little less hands-on but still yields great results!
Is this recipe suitable for Cheap Dinners For A Family?
Yes, I think this is a prime example of cheap dinners for a family that actually taste upscale! The main expense is the whole chicken, but compared to buying a pound of steak or specialty meat, a whole bird is very budget-friendly, especially when you stretch it over 10 servings. Plus, cabbage and carrots are some of the most affordable vegetables you can buy year-round. Once you factor in the low cost per serving, this healthy chicken soup is a real winner for your grocery budget.
How long does this Chicken Cabbage Weight Loss Soup last in the fridge?
Because we are making a very fresh broth base and using tons of vegetables, this soup is best eaten within 4 days. I find that the cabbage starts to get a little too soft and translucent after day 5, even when stored correctly in an airtight container. It still tastes fine, but I prefer its texture around the 3-to-4-day mark. This makes it perfect for meal prepping for almost an entire work week!
Can I use different herbs if I don’t have dill?
You certainly can adjust! If you don’t have dill, you can lean into other savory flavors. Marjoram or a teaspoon of dried rosemary would provide a nice, woodsy warmth. You could even use a pre-mixed poultry seasoning blend instead of the parsley, thyme, and dill combination. Just remember, dill gives it a specific light, refreshing quality, so using Italian seasoning might shift the flavor profile slightly more toward a traditional chicken noodle soup, but it will still be delicious and qualify as a simple dinner idea!
Nutritional Snapshot of This Low-Calorie Chicken Cabbage Weight Loss Soup
When we talk about meals supporting our health journey, I know folks want to see the numbers! It’s reassuring to know you’re eating something satisfying that truly lines up with your goals. I ran the numbers based on the ingredients listed for this **Chicken Cabbage Weight Loss Soup**, and the results are really encouraging for anyone focusing on clean eating or weight management.
Now, I always have to throw in my usual disclaimer: these figures are estimates based on standard portion sizes for the ingredients I listed, like using lean chicken breast meat and skimming the fat properly. If you use dark meat or add more butter, those numbers will shift up slightly! But honestly, for a huge, hearty serving, these macros are fantastic for keeping you feeling light and energetic.
Here’s the estimated breakdown per serving. You’ll see that protein content is high, which is exactly what we aimed for!
- Calories: Approximately 150 per serving
- Protein: A very healthy 18 grams!
- Fat: Only about 5 grams total
- Carbohydrates: Right around 10 grams
- Fiber: A good boost of 3 grams, thanks mostly to that cabbage and carrots!
If you are trying to keep a close eye on things, you’ll notice the calories are incredibly low for how filling this dish is. That high protein content means this soup is truly designed to keep hunger pangs at bay between meals. If you are interested in more recipes engineered specifically around numbers like these, I keep a whole collection posted focusing on healthy recipes for weight loss!
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Chicken Cabbage Weight Loss Soup
- Total Time: 115 min
- Yield: 10 servings 1x
- Diet: Low Calorie
Description
A light, filling soup made with chicken and cabbage, supporting healthy eating goals with simple ingredients.
Ingredients
- 6 quarts water, divided
- 1 whole chicken, giblets removed
- 5 carrots, chopped
- 4 stalks celery, chopped
- 1 medium onion, chopped
- 2 cups chopped cabbage
- 0.25 cup white wine (Optional)
- 2 tablespoons chicken bouillon granules
- 2 tablespoons dried dill weed
- 1 tablespoon butter (Optional)
- 1 tablespoon dried parsley
- 1 tablespoon ground thyme
- 2 cloves garlic, minced
- 2 teaspoons ground white pepper
- 2 bay leaves
Instructions
- Fill a large pot with 4 quarts water. Add chicken; bring to a boil.
- Cook until chicken meat easily falls off the bone, about 45 minutes.
- Remove chicken to a platter and cover with plastic wrap. Cover the pot with a lid.
- Refrigerate chicken and broth until chicken is cool enough to handle, about 40 minutes.
- Remove meat from chicken bones; set aside.
- Skim excess fat off the top of cooled broth.
- Add remaining 2 quarts water, chicken meat, carrots, celery, onion, cabbage, wine, bouillon, dill, butter, parsley, thyme, garlic, white pepper, and bay leaves to broth in the pot.
- Cook over medium heat until vegetables have softened, about 30 minutes.
Notes
- This soup works well for meal prep and light dinners.
- Lean chicken provides satisfying protein.
- Cabbage adds volume and fiber while keeping the calorie count low.
- Prep Time: 40 min
- Cook Time: 75 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 450
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 18
- Cholesterol: 50
Keywords: chicken cabbage soup, weight loss soup, healthy chicken soup, low calorie soup recipe, clean eating soup, weeknight dinner, dump and go crockpot, simple dinner, easy healthy dinner, easy lunch