Cabbage and Chicken Fat-Burning Soup

Name: Cabbage and Chicken Fat-Burning Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 2 cups water; 2 cups cooked chicken breast, shredded; 1 medium cabbage, chopped; 2 large carrots, sliced; 1 red bell pepper, diced; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 1 tsp dried thyme; 1/2 tsp red pepper flakes (optional); 2 tbsp fresh parsley, chopped

🕒 Prep: 10 min

🔥 Cook: 40 min

🍽 Serves: 6

★★★★★

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If you’re looking for a soup that’s both hearty and healthy, this Cabbage and Chicken Fat-Burning Soup is a perfect choice. Packed with nutritious veggies and lean protein, it's designed to be both satisfying and light, making it an ideal meal for those looking to eat well and feel great.

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Ingredients for Cabbage and Chicken Fat-Burning Soup

Olive oil helps to sauté the vegetables, adding a rich flavor base without adding too many calories. Yellow onion and garlic provide aromatic depth to the soup, enhancing the overall taste. Chicken broth and water create a light, savory base that carries the flavors of the vegetables and spices beautifully. Cooked chicken breast offers lean protein, making the soup filling and nutritious. Cabbage is a low-calorie, fiber-rich ingredient that adds bulk and texture, while carrots and red bell pepper bring in a touch of sweetness and color. Seasonings like salt, black pepper, paprika, and dried thyme provide a balanced flavor profile, and a pinch of red pepper flakes adds optional heat. Finally, fresh parsley gives a fresh, vibrant finish.

Tips & Tricks

For a richer flavor, use homemade chicken broth if you have it. It makes a world of difference.
To save time, use a rotisserie chicken for the shredded chicken breast.
If you prefer a thicker soup, blend a small portion of the soup and stir it back in.

Serving Suggestions

This soup pairs beautifully with a slice of crusty whole-grain bread or a side salad with a light vinaigrette. For a little extra protein, add a hard-boiled egg on top or a sprinkle of parmesan cheese.

Frequently Asked Questions

Can I freeze this soup?: Yes, this soup freezes well. Just let it cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months.
Can I use other vegetables?: Absolutely! Feel free to add or substitute with vegetables like zucchini, green beans, or spinach.
Is this soup spicy?: The soup is not inherently spicy, but the red pepper flakes can add a mild kick. Adjust to your taste preference.

Cabbage and Chicken Fat-Burning Soup Recipe Walkthrough

Start by heating a tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion and minced garlic. Sauté them for a few minutes until they turn translucent and fragrant — this is the aroma that will make your kitchen smell amazing.

Next, pour in the chicken broth and water. Bring this liquid to a rolling boil. Once it’s bubbling nicely, add the shredded chicken breast, chopped cabbage, sliced carrots, and diced red bell pepper. Stir everything together to ensure the ingredients are well-distributed.

Season the soup with salt, black pepper, paprika, and dried thyme. If you like a bit of spice, toss in the red pepper flakes. Lower the heat to a simmer and let the soup cook gently for about 30 minutes. You'll know it’s ready when the vegetables are tender but not mushy.

Before serving, sprinkle the soup with freshly chopped parsley for a pop of color and freshness. Enjoy your warm, comforting bowl of goodness!

Why You'll Love This Recipe

Quick and easy to prepare — perfect for busy weeknights.
Loaded with nourishing ingredients that support a healthy lifestyle.
Customizable with your favorite spices and herbs.
Great for meal prep — it tastes even better the next day!

Ingredients

1 tbsp olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

4 cups chicken broth

2 cups water

2 cups cooked chicken breast, shredded

1 medium cabbage, chopped

2 large carrots, sliced

1 red bell pepper, diced

1 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

1 tsp dried thyme

1/2 tsp red pepper flakes (optional)

2 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Heat the olive oil in a large pot over medium heat.

2. Add onion and garlic, sauté until translucent.

3. Pour in chicken broth and water, bring to a boil.

4. Add chicken, cabbage, carrots, and bell pepper.

5. Stir in salt, black pepper, paprika, thyme, and red pepper flakes.

6. Reduce heat to low and simmer for 30 minutes, or until vegetables are tender.

7. Garnish with fresh parsley before serving.

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