Description
A light, filling soup made with chicken and cabbage, supporting healthy eating goals with simple ingredients.
Ingredients
Scale
- 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