Chicken and Cabbage Soup [Gluten-Free, Keto Friendly]
My chicken and cabbage soup is full of flavour, and works up incredibly quickly. Hearty & filling, it's also naturally low carb & gluten free!
Servings: 6 Servings
Calories: 236kcal
Equipment
- Large pot
Ingredients
- 2 Celery Ribs Sliced
- 1 Large Carrot Chopped
- ½ Onion chopped
- 4 Garlic Cloves Pressed or finely minced
- 1 tablespoon Olive Oil
- Salt and Ground Black Pepper
- 4 cups Sliced Green Cabbage
- 2 Bay Leaves
- 1 teaspoon Dried Thyme
- ¼ cup Dry White Wine
- 4 cups Chicken Stock
- 1 lbs Cooked Chicken chopped or shredded
Instructions
- In a medium pot, cook celery, carrot, onion, and garlic in the olive oil over medium-high heat until onion is tender and translucent, seasoning with a bit of salt and pepper as you go.
- As the onion softens, add the cabbage, bay leaves, and thyme to the pot. Continue cooking until it softens, releasing its moisture.
- Add dry white wine, if using, simmer 1 minute.
- Add chicken stock. Bring to a boil, then turn the burner down to medium-low heat and simmer for 10 minutes.
- Add the chicken, continue cooking until chicken is heated through and your cabbage is the texture you want it to be.
- Remove the bay leaves from the pot, discard. Season soup with salt and pepper, to taste.
Notes
Once cooled to almost room temperature, the soup can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 236kcal | Carbohydrates: 11g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 303mg | Potassium: 487mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1795IU | Vitamin C: 19mg | Calcium: 47mg | Iron: 2mg