Rustic Chicken Cabbage and Tomato Soup
Rustic Chicken Cabbage and Tomato Soup is a High Protein one-pot dinner with tender chicken, cabbage, and fresh herbs.
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Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 medium carrots thinly sliced
- 2 ribs celery chopped
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 cups reduced-sodium chicken broth
- 1 can (14.5 ounce) diced tomatoes with juices
- 2 tablespoon tomato paste
- 4 cups green cabbage roughly chopped
- 1 medium yukon gold potatoes peeled and cut into bite-sized pieces
- 1 bay leaves
- 2 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Place a large Dutch oven over medium heat.
- Add the olive oil, onion, carrots, and celery.
- Cook for 5 minutes, stirring occasionally.
- Add the garlic and cook for 30 seconds.
- Add the chicken and cook for 4 minutes, stirring occasionally.
- Add the oregano, basil, thyme, smoked paprika, salt, and black pepper.
- Stir until the chicken and vegetables are coated with the seasonings.
- Add the chicken broth, diced tomatoes with their juices, tomato paste, cabbage, potato, and bay leaf. Stir until combined.
- Increase the heat to medium-high and bring the soup to a gentle boil.
- Reduce the heat to low and cover the Dutch oven. Simmer for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove the bay leaf.
- Add the parsley and lemon juice. Stir until combined.
Notes
Serving Size: 1⅔ Cups Chicken Cabbage Tomato soup
Tips and Tricks
Cut the chicken evenly - Keep the chicken pieces close to the same size so they finish cooking at the same time. Keep the potato pieces small - Bite-sized potato pieces cook more evenly and are easier to eat with a spoon. Cut the cabbage into spoon-sized pieces - Smaller cabbage pieces are easier to serve and eat. Add broth to leftovers - The potatoes and cabbage may absorb some broth during storage. Stir in a small amount of broth or water before reheating.Storing and Reheating
Refrigerate - Cool the soup and store it in an airtight container for up to 4 days. Freeze - Store the cooled soup in freezer-safe containers for up to 2 months. The potatoes may become softer after thawing. Reheat on Stovetop - Place the soup in a saucepan and warm over medium-low heat, stirring occasionally. Add a small amount of broth or water if needed. Reheat in Microwave - Place one serving in a microwave-safe bowl. Cover loosely and heat in short intervals, stirring between each interval.Nutrition
Calories: 217kcalCarbohydrates: 20gProtein: 23gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 48mgSodium: 529mgPotassium: 1021mgFiber: 4gSugar: 6gVitamin A: 3894IUVitamin C: 37mgCalcium: 91mgIron: 3mg
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