Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This onepot chicken and cabbage soup for clean eating and comfort
- Easy to Make: This recipe requires just one pot and a handful of ingredients, making it perfect for busy weeknights or lazy weekends.
- Nourishing and Delicious: This soup is packed with protein, fiber, and vitamins, making it a nutritious and satisfying meal option.
- Customizable: Feel free to add your favorite vegetables, spices, or herbs to make this recipe your own.
- One-Pot Wonder: This recipe is a true one-pot wonder, requiring minimal cleanup and effort.
- Comforting and Soothing: This soup is the perfect remedy for a cold winter's night or a busy day.
- Make-Ahead Friendly: This recipe can be made ahead of time and refrigerated or frozen for later use.
- Budget-Friendly: This recipe is incredibly affordable, making it a great option for families or individuals on a budget.
- Gluten-Free and Dairy-Free: This recipe is naturally gluten-free and dairy-free, making it a great option for those with dietary restrictions.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, cabbage, carrots, celery, onion, garlic, chicken broth, and diced tomatoes. Each of these ingredients plays a crucial role in the flavor and texture of the soup. The chicken provides protein and flavor, while the cabbage and carrots add natural sweetness and crunch. The celery and onion provide a savory flavor and aroma, while the garlic adds a pungent kick. The chicken broth and diced tomatoes add moisture and a burst of flavor to the soup.
How to Make onepot chicken and cabbage soup for clean eating and comfort
Heat a large pot over medium-high heat, adding a tablespoon of olive oil to the bottom.
Add the chicken to the pot, searing until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Add the onion, celery, and carrots to the pot, cooking until the vegetables are tender, about 5-7 minutes.
Add the cabbage and garlic to the pot, cooking until the cabbage is tender, about 5 minutes.
Add the chicken broth and diced tomatoes to the pot, stirring to combine.
Return the chicken to the pot, cooking until the chicken is cooked through and the soup is hot and bubbly.
Season the soup with salt and pepper to taste, serving hot and enjoying!
Tips for Perfect Results
Using fresh ingredients will result in a more flavorful and nutritious soup. Choose fresh vegetables and herbs, and opt for organic options when possible.
Overcooking the vegetables can result in a mushy and unappetizing texture. Cook the vegetables until they are tender, but still crisp.
Using the right pot can make all the difference in the flavor and texture of the soup. Choose a large, heavy-bottomed pot that can distribute heat evenly.
Adding a squeeze of fresh lemon juice or a splash of vinegar can brighten the flavors of the soup and add a touch of acidity.
Don't be afraid to experiment with different spices and herbs to add depth and complexity to the soup. Try adding a pinch of cumin, a sprinkle of paprika, or a few sprigs of fresh thyme.
This recipe is a great base for experimentation. Feel free to add your favorite ingredients, spices, or herbs to make the soup your own.
This soup is a great way to use up leftovers. Try adding cooked chicken, vegetables, or beans to the pot to add protein and fiber.
This soup freezes beautifully, making it a great option for meal prep or future meals. Simply portion the soup into individual containers and freeze for up to 3 months.
Common Mistakes to Avoid
-
Overcrowding the Pot:
Fix: Make sure to leave enough space in the pot for the ingredients to cook evenly. Overcrowding the pot can result in a mushy and unappetizing texture.
-
Not Cooking the Vegetables Long Enough:
Fix: Make sure to cook the vegetables until they are tender, but still crisp. Undercooking the vegetables can result in a raw and unappetizing texture.
-
Adding Too Much Liquid:
Fix: Make sure to add the right amount of liquid to the pot. Adding too much liquid can result in a watery and unappetizing texture.
-
Not Seasoning the Soup:
Fix: Make sure to season the soup with salt, pepper, and any other desired spices or herbs. Underseasoning the soup can result in a bland and unappetizing flavor.
Variations & Substitutions
Add a diced jalapeno or serrano pepper to the pot for an extra kick of heat.
Replace the chicken with cubed tofu or tempeh, and use a vegan broth instead of chicken broth.
Use gluten-free broth and be sure to check the ingredients of any store-bought spices or seasonings to ensure they are gluten-free.
Use low-sodium broth and be mindful of the amount of salt added to the soup.
Cook the soup in a slow cooker on low for 6-8 hours or on high for 3-4 hours.
Cook the soup in an Instant Pot on high pressure for 10-15 minutes, followed by a quick release.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the soup to prevent bacterial growth.
Store the soup in the refrigerator for up to 3 days. Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Store the soup in the freezer for up to 3 months. Thaw the soup overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. However, be sure to check the ingredients of any store-bought spices or seasonings to ensure they are gluten-free.
Can I use frozen vegetables?
Yes, you can use frozen vegetables in this recipe. Simply thaw them first and pat dry with a paper towel to remove excess moisture.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat to an internal temperature of 165°F (74°C) before serving.
Can I make this in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Is this recipe suitable for a diet?
This recipe is suitable for a variety of diets, including gluten-free, dairy-free, and low-sodium. However, please note that the nutritional information will vary depending on the specific ingredients used.
Can I add other ingredients to this recipe?
Yes, you can add other ingredients to this recipe to suit your tastes. Some ideas include diced bell peppers, sliced mushrooms, or chopped kale. Simply add the ingredients to the pot and adjust the cooking time as needed.
How do I reheat this soup?
You can reheat this soup in the microwave, on the stovetop, or in the oven. Simply heat it to an internal temperature of 165°F (74°C) before serving.
onepot chicken and cabbage soup for clean eating and comfort
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 1 head cabbage, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat the oil in a large pot. Heat the olive oil in a large pot over medium heat. Add the chopped onions and cook until they are translucent, about 5 minutes.
- Add the garlic and cook for 1 minute. Add the minced garlic and cook for 1 minute, until fragrant.
- Add the chicken and cook until browned. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Add the chopped cabbage, carrots, and celery. Add the chopped cabbage, carrots, and celery to the pot. Cook for 5 minutes, until the vegetables start to soften.
- Pour in the chicken broth and add the thyme, salt, and pepper. Pour in the chicken broth and add the dried thyme, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and simmer. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
- Serve hot and enjoy! Serve the soup hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup up to a day in advance, then refrigerate or freeze until ready to serve.
- Substitution: Use ground turkey or beef instead of chicken if preferred.
- Pro tip: Use a high-quality chicken broth for the best flavor.
