Description
This Top Chicken Cabbage and White Bean Soup is a blend of savory chicken, wholesome beans, and fresh vegetables, creating a healthy, comforting dish that’s perfect for gatherings or family dinners. It’s flavorful, easy to make, and perfect for any season!
Ingredients
Scale
- 1 tablespoon avocado oil
- 1 yellow onion, chopped
- 5 cloves garlic, minced
- 1.5 pounds chicken thighs
- 64 ounces chicken broth
- ½ cup brown rice
- 1 small head of cabbage, thinly sliced
- 2 teaspoons lemon zest
- 1 (15-oz) can white beans, drained and rinsed
- 5 ounces baby spinach
- Sea salt to taste
Instructions
- Heat oil in a large pot over medium heat.
- Sauté onion for about 5 minutes until soft; add garlic and cook for another minute.
- Add chicken thighs and sear for 4-5 minutes on each side until golden-brown.
- Pour in chicken broth and bring to a gentle simmer.
- Add brown rice, cover, and simmer for about 30 minutes.
- Stir in cabbage and lemon zest, cooking for an additional 10-15 minutes until cabbage is tender.
- Add white beans and spinach, cooking for about 5 minutes until spinach wilts.
- Season with sea salt and serve hot.
Notes
For a gluten-free option, substitute brown rice with quinoa.
Let soup cool before storing; it lasts up to 4 days in the fridge.
Adding spices like red pepper flakes can enhance spiciness.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 90mg