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chicken and cabbage soup in a white bowl with a spoon in it on a beige checked cloth.
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5 from 7 votes

Chicken and Cabbage Soup

This cosy chicken and cabbage soup is bursting with healthy ingredients and is so easy to make! A dairy free and gluten free soup that is perfect for a warming lunch or a light dinner.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Lunch, Soup
Cuisine: American, British
Diet: Gluten Free
Servings: 3 servings
Calories: 360kcal
Author: Claire

Equipment

Ingredients

  • 1 large chicken breast
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 1 celery stick finely diced
  • 2 carrots diced
  • 1 small leek diced
  • 2 cups cabbage shredded
  • 1 sweet potato or white potato, diced
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon oregano
  • 1 tablespoon fresh parsley to garnish
  • pinch salt
  • pinch black pepper

Instructions

  • Dice the chicken breast into several pieces. Sprinkle with salt and black pepper, if using. Heat olive oil in your skillet then fry the chicken for 6-8 minutes, turning with tongs. Ensure the chicken is cooked through to 165F as an internal temperature at the deepest point. Cook time will vary slightly depending upon the size of the chicken fillets.
  • Once cool enough to handle, shred the chicken with two forks or in a stand mixer with the appropriate attachment.
  • Fry the leek, celery, garlic, carrot, thyme and rosemary in olive oil in a large pot for 4-5 minutes.
  • Add the sweet potato, cabbage and bay leaf. Cook for a further 2 minutes.
  • Pour in the chicken stock and bring to a boil and then reduce to a very light simmer. Cook for 20 minutes.
  • Use tongs to add in the shredded chicken, and sprinkle in salt and black pepper, if using. Cook for a further 3-4 minutes to ensure the chicken is warmed through. Remove the bay leaf.
  • Ladle into your bowls and serve immediately.

Notes

  • Be sure to thoroughly cook the chicken in the skillet to a temperature of 165F at the deepest point.
  • Adjust the ratio of vegetables to preference, adding more cabbage if you like!
  • For a more 'brothy' soup you may like to use a little more chicken stock.
  • Sprinkle in some more herbs if you like a more fragrant soup.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate not a guarantee.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • garlic, which scores 1.
  • leek, which scores 1 and has a ? as a liberator. Swap out for white onion if you prefer.
  • green and white cabbage score 0, but savoy cabbage scores 1 with a ? as a liberator.
  • chicken stock will vary depending upon ingredients used.
  • black pepper, which scores 2. 
  • bay isn't scored but has a ?, with a note, 'small amounts are well tolerated, for larger quantities lack of experience'.

Nutrition

Calories: 360kcal | Carbohydrates: 39g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 631mg | Potassium: 1162mg | Fiber: 6g | Sugar: 13g | Vitamin A: 18198IU | Vitamin C: 29mg | Calcium: 109mg | Iron: 3mg