Rustic Hearty Chicken and Cabbage Soup (Low Cal)

Recipe Overview & Cooking Metrics

Equipment Needed

• 6-quart heavy Dutch oven or stockpot
• Wooden spatula
• Digital probe meat thermometer

Ingredients

• 1.5 pounds boneless skinless chicken breasts, diced or shredded
• 1/2 large head green cabbage, cored and chopped into 1-inch bite-sized squares
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, diced
• 3 medium carrots, sliced into coins
• 3 stalks celery, sliced thin
• 4 cloves garlic, minced
• 6 cups low-sodium chicken bone broth
• 1 can (14.5 oz) diced tomatoes with juice
• 1 teaspoon dried Italian oregano
• 1 dry bay leaf
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 3 tablespoons fresh dill or flat-leaf parsley, chopped

Step-by-Step Cooking Instructions

1. Heat 2 tablespoons extra virgin olive oil in a 6-quart Dutch oven over medium heat.
2. Add diced yellow onion, carrots, and celery. Sauté for 6 to 7 minutes until vegetables begin to soften and become fragrant.
3. Add minced garlic, dried oregano, salt, and black pepper. Sauté for 60 seconds.
4. Add chopped green cabbage leaves and stir for 3 minutes until cabbage begins to wilt slightly in the hot aromatics.
5. Pour in 6 cups chicken bone broth and canned diced tomatoes with their juices. Add bay leaf. Bring soup to a boil over medium-high heat.
6. Add diced chicken breast pieces into the boiling soup. Reduce heat to medium-low, cover with lid, and simmer for 20 minutes until cabbage is tender and chicken tests 165°F (74°C) on a digital probe.
7. Remove bay leaf. Stir in fresh lemon juice and chopped fresh dill or parsley.
8. Taste and adjust seasoning with additional salt or pepper as desired. Ladle into large warm bowls and serve.

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Frequently Asked Questions