This High-Protein Chicken Cabbage & White Bean Soup is a nutritious dinner. We would easily have this dish as a lunch or dinner as it is very delicious. It gets rich flavor from the chicken, vegetables, & herbs, and offers a fresh taste with lemon juice & basil pesto. It contains chicken thighs, white beans, green cabbage, carrots, celery, garlic, chicken broth, olive oil, lemon juice, and basil pesto. This soup has pesto, so don’t consume this soup if you have dairy allergy; substitute it with dairy-free pesto if required. This High-Protein Chicken Cabbage & White Bean Soup is prepared in 50 minutes, perfect for a healthy & quick meal for dinner. This soup stores properly, so we would easily make them before the requirement.
STATS:
- Calories: 345 kcal
- Preparation Duration: Fifteen minutes
- Cooking Duration: Thirty-five minutes
- Diet: High-Protein
- Total Duration: Fifty minutes
- Portion Size: Two cups
- Cuisine: American
- Course: Main Course, Soup
- Portion: 6
EQUIPMENT:
- Chopping board
- Big Dutch oven
- Wooden spoon
- Knife
- Can opener
- Ladle
INGREDIENTS:
- 2 tbsp. olive oil
- 1 pound chicken thighs
- ¼ teaspoon black pepper
- One small yellow onion
- 1 medium carrot
- ½ teaspoon salt
- 2 celery stalks
- 4 cups green cabbage
- Three big garlic cloves
- One tbsp. garlic-and-herb seasoning blend (no-salt-added)
- 5 cups lower-sodium chicken broth
- 1 can white beans (no-salt-added)
- 1 & ½ tbsp. lemon juice
- ¼ cup basil pesto — refrigerated
INGREDIENT NOTES:
CHICKEN THIGHS:
- Add the chicken thighs to provide lots of protein & keep the soup juicy & tender after simmering. We have to trim away excess fat before cooking for the best results.
YELLOW ONION:
- Add the yellow onion to create a sweet & savory base that will balance the chicken & vegetables.
CELERY:
- Add the celery to provide aromatic flavor & texture and also enhance the taste of the broth. It will help create a flavorful vegetable base.
GREEN CABBAGE:
- Add the thinly sliced green cabbage so it gets soft beautifully. It will provide fiber & bulk to the soup without the addition of calories.
GARLIC-AND-HERB SEASONING:
- Add the garlic-and-herb seasoning blend to provide layers of herbs & spices without increasing the sodium. It will make the soup more flavorful & aromatic.
CHICKEN BROTH:
- Add the chicken broth (lower-sodium) to keep the soup flavorful, and it allows adding the salt as we like. It will create a comforting & delicious soup base.
WHITE BEANS:
- Add the white beans to provide vegan protein and fiber, & it also offers a creamy texture that makes the soup more filling & satisfying.
INSTRUCTIONS:
- Dry the chicken thighs and sprinkle the black pepper and salt.
- Now put the olive oil in Dutch oven & warm it on medium flame.
- Add the chicken to the Dutch oven and cook for 4 to 5 minutes on each side till it gets brown, then put it on a plate.
- Now add the carrots, celery, and onions to the pot and cook for five minutes till they get soft.
- Add the seasonings, salt, and cabbage and mix & cook for 4 minutes.
- Then include the chicken broth & let it boil gently.
- Now add the chicken to the pot, decrease the flame, and let the soup simmer for twenty minutes till the chicken gets cooked properly.
- Put the chicken in plate & shred it, then include it in soup.
- Now add the white beans to it and leave it to simmer for another five minutes.
- Put the soup on shelf then include the basil pesto & lemon juice & serve.
SERVING SUGGESTIONS:
BREAD:
- Whole-Grain Bread
- Sourdough Bread
- Garlic Toast
- Rustic Artisan Bread
SALADS:
- Mixed Green Salad
- Greek Salad
- Cucumber Tomato Salad
- Spinach Salad
SIDE DISHES:
- Roasted Vegetables
- Brown Rice
- Quinoa
- Steamed Green Beans
TOPPINGS:
- Grated Parmesan Cheese
- Fresh Basil
- Cracked Black Pepper
- Red Pepper Flakes
TIPS:
- We have to brown the chicken first to provide the deep taste in the soup.
- Make the thin cabbage slices so they get cooked quickly.
- Squeeze the lemon juice freshly to provide the bright flavor.
STORAGE INFORMATION:
FRIDGE:
- Add the cool soup to a closed vessel and store it for 4 days.
FREEZER:
- Put the soup in the covered box & freeze it for two months.
FAQs:
Would I add the chicken breast instead?
- Yes, use the chicken breast instead to make the soup. It might not get tender and juicy in the same way.
Could I prepare the soup in advance?
- Yes, we could prepare the soup in advance and store and reheat when required.
How to make the dairy-free soup??
- Add the non-dairy basil pesto instead or eliminate it entirely to make the soup without dairy.
NUTRITIONAL INFORMATION:
Calories: 345 kcal
Net Carbs: 13 g
Total Carbs: 19 g
Fiber: 6 g
Protein: 28 g
Servings: 6
Total Fat: 18 g
Sodium: 520 mg
Potassium: 780 mg
Calcium: 0.12 g
Saturated Fat: 4 g
Iron: 0.003 g
Vitamin A: 0.00045 g
Serving Size: 2 cups
