A Low-Carb Chicken and Cabbage Soup for Weight Loss

chicken cabbage soup Ingredients:

Chicken: I used chicken thighs, but two legs of chicken will also work. In general, I advise against using chicken thighs (it would turn out to be exceptionally dry following 40 minutes of cooking). Additionally, you might like chicken and potato soup!

Cabbage:

In this recipe, savoy cabbage cooks quickly and performs wonderfully, but you can substitute any type of cabbage if you choose (like pointed, green or white cabbage assortments). If you’re using white cabbage, I advise placing a little less and slicing it more finely.

Vegetables of many kinds provide taste and substance.

Spices: These incorporate caraway seeds, which in clean cooking are very common (see for instance my root vegetable stew). In particular, they go well with cabbage (even in plates of mixed greens, like sauerkraut).

How to make chicken and cabbage soup:

Over medium-high heat, warm the oil in a soup pot or Dutch oven.

Cook chicken: Add chicken and cook for 10–12 minutes, or until golden brown and no longer pink inside. To shred it, place it aside on a cutting board and use two forks. If you want to cook the chicken in just 12–15 minutes less, you may also use a rotisserie chicken breast.

Celery, green peppers, carrots, and onions should be added to the same saucepan and stir-fried for about 5 minutes. Add the chicken stock, cabbage, marinara sauce, and chopped up chicken. Cook for 15-20 minutes, stirring frequently, or until cabbage is soft.

Frozen peas, pepper, garlic salt, and garlic powder should all be added and thoroughly blended. Give it just a few more minutes to boil just until peas are done.

Garnish with fresh parsley, then ladle into warm bowls and serve.

Cabbage Soup with chicken cooking time:

I suggest simmering this soup for 45 to 50 minutes. This is the best time for the chicken to tenderize and for all the flavors to thoroughly meld together. The soup will simply get overcooked if it is simmered for an excessively long time, and the flavor of the cabbage may suffer as a result.

chicken and cabbage soup Nutrition:

This substantial soup has chicken and cabbage and is low in fat. The majority of the soup is made up of thick, naturally low-carb cabbage. I used skinless chicken and a very small amount of oil to fry the vegetables. This soup is exceptionally light because there is no flour, margarine, or cream in it (however as yet filling thanks to every one of the vegetables it contains). In a typical serving, there are about 110 calories.

chicken cabbage soup recipe Tips:

Use fresh garlic instead of garlic powder

Top up with more stock, if required, toward the end of cooking.

Frozen carrots work

Instead of marinara use tomato sauce, one tablespoon of Italian seasoning, and one tablespoon of basil.

Fresh parsley is optional if you don’t have any.

You may use Rotisserie chicken breast to cut down on cook time.

Remainings should be put in a jar and kept in the refrigerator for up to 5 days. When you’re ready to eat, reheat in the microwave. You have three months to freeze.

How to Store & reheat the chicken Cabbage Soup:

Cool the soup: It’s important to let the soup cool completely before freezing it. This will prevent the formation of ice crystals and maintain the quality of the soup. Place the soup in the refrigerator and let it cool for at least 2 hours, or until it reaches room temperature.

Divide the soup into containers: Transfer the cooled soup into airtight containers. Use containers that are appropriate for freezing, such as freezer-safe plastic containers, freezer-safe glass containers, or freezer-safe zip-top bags. Make sure the containers are not too full, leaving some headspace to allow for expansion during freezing.

Label the containers: Label each container with the date and contents, so you know when it was frozen and what’s in it. This will also help you keep track of the shelf life of the soup, which is typically 6-8 months.

Freeze the soup: Place the containers in the freezer and let them freeze completely, which usually takes about 4-6 hours. After that, they can be stacked on top of each other or stored flat in the freezer, to save space.

Thaw and reheat the soup: To thaw the soup, remove it from the freezer and place it in the refrigerator for 24 hours. Alternatively, you can thaw the soup in the microwave, using the defrost setting, or by placing the container in a bowl of cold water. Once thawed, transfer the soup to a saucepan and heat it over medium heat, stirring occasionally, until it reaches a simmer.

Cutting the cabbage for the soup:

First, wash the cabbage

Remove first 2 outer layers of cabbage

Cut the cabbage right through the middle

Turn the cabbage over onto a cutting board, flat side down.

Use a sharp knife to finely chop or thinly slice the cabbage for the soup.

Whether you use beef or chicken for this keto-friendly chicken and cabbage soup, make sure to pack it with protein. including keto-friendly low-sugar vegetables. Cabbage alone is suitable for the keto diet. Eat no maize, no peas, and no carrots. Include produce like broccoli, cauliflower, celery, asparagus, and zucchini.

chicken cabbage soup Add-Ons:

Leftover chicken: you can add some leftover chicken to the soup towards the end of cooking though I do not recommend using this instead of the raw chicken.

Leek: you can add a bit of finely chopped leek to the pot for more sweetness.

Tomato puree: add 1-2 tablespoons for a stronger tomato flavour.

Hot paprika: or chili powder to taste.

This low-fat soup with chicken and cabbage is filling. The majority of the soup is composed of cabbage, a vegetable that is naturally low in carbohydrates and high in nutrients. I used skinless chicken and cooked the vegetables in a little oil. Because it contains no flour, butter, or cream, this soup is especially light (though still filling thanks to all the vegetables it contains). 110 calories are in a normal serving.