Description
This Top Chicken Cabbage and White Bean Soup is a comforting blend of tender chicken, fresh cabbage, and creamy white beans, perfect for a quick dinner that everyone will love.
Ingredients
Scale
- 1 tbsp avocado oil
- 1 yellow onion finely chopped
- 5 cloves garlic minced
- 1.5 lbs chicken thighs
- 64 ounces chicken broth
- ½ cup brown rice
- 1 small head cabbage thinly sliced (about 6 cups)
- 2 tsp lemon zest (from 2 lemons)
- 1 (15-oz) can white beans drained and rinsed
- 5 ounces baby spinach chopped
- ½ tsp sea salt
Instructions
- Heat avocado oil in a large pot over medium heat.
- Sauté chopped onion and minced garlic until fragrant and translucent.
- Add chicken thighs and coat with onion and garlic mixture.
- Pour in chicken broth and bring to boil, then simmer for 20 minutes.
- Stir in brown rice and sliced cabbage, then simmer for an additional 30 minutes.
- Add lemon zest, white beans, and spinach; cook until spinach wilts.
- Taste and adjust salt before serving hot.
Notes
Store in the fridge for 3-4 days in an airtight container.
Freeze in bags for up to 3 months; reheat gently on the stove.
Customize with your favorite veggies for added nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 100mg