Cabbage Chicken Soup

This cabbage chicken soup is light, healthy, and actually filling. Low calorie, high in protein, and full of flavor, it’s perfect for weight loss.

Prep Time:15minutes mins
Cook Time:35minutes mins
Servings:6 servings

Ingredients

SEASONING:

• ▢1 teaspoon Goya Adobo All Purpose Seasoning
• ▢1 teaspoon garlic powder
• ▢3/4 teaspoon paprika
• ▢1/4 teaspoon Cayenne pepper
• ▢2 chicken Marylands chicken, bone in, no skin

SOUP:

• ▢1 onion cut into wedges
• ▢1 carrot peeled and chopped
• ▢1 stalk celery chopped
• ▢2 cups chopped Kent pumpkin flesh no seeds, peeled
• ▢1 potato peeled and chopped (optional)
• ▢1/2 green cabbage cut into wedges
• ▢1 1/2 teaspoons minced garlic
• ▢3 tablespoons Salsa Lizano
• ▢33 fl oz water add more as needed
• ▢2 tablespoons fresh chopped cilantro coriander or parsley
• ▢Salt and pepper to taste (only if needed)

Instructions 

• Combine seasoning ingredients together. Season chicken on both sides.
• Add a drizzle of olive oil to a pot. Sear chicken for 3-4 minutes each side, or until golden.

Don’t move the chicken too much at the start. Let it sit so it actually browns. That color at the bottom of the pot = flavor for the broth.

• Add in onion, carrot and celery, mixing around the chicken. Cook for 2 minutes. Add in the garlic and cook for a further minute until fragrant.

Add the garlic last so it doesn’t burn. You just want it fragrant, not browned, or it can turn bitter.

• Add the pumpkin, potato and cabbage, and remaining seasoning; mixing around to coat veggies in all of the flavour and chicken juices.
• Pour in the water, salsa lizano and cilantro (or parsley).
• Bring to a simmer and cook until vegetables are soft.

You’ll know it’s ready when the chicken pulls apart easily and the pumpkin starts to soften into the broth slightly. That’s what gives it more body without adding anything extra.

• Taste test, season if desired.