Chicken Cabbage Soup

Today’s recipe comes to you courtesy of my sister, Donna. She is a wonderful cook and spoils us all with meals quite often. Donna has a beautiful new kitchen and just about every kitchen gadget and pot and pan known to man. This recipe makes a huge pot of soup. She uses the 12 quart pot that she bought from Pampered Chef. When she makes this soup she usually shares with several households as it makes so much. This is one of my favorite soup recipes.

I have put this recipe in Map My Fitness for those tracking their calories and carbs through that program.

Map My Fitness Recipe- Chicken Cabbage Soup

Chicken Cabbage Soup

  • 3-4 boneless chicken breasts – boiled in large stock pot
  • Chicken broth – additional if needed
  • 6 cups yellow squash – sliced and quartered
  • 6 cups zucchini – sliced and quartered
  • 3 cups celery diced
  • 1 large onion diced (approx. 3 cups)
  • 7 cups chopped cabbage
  • 3 cups chopped baby carrots
  • 1 gallon of crushed tomatoes
  • 1 Garlic bulb – crushed
  • Celery salt
  • Salt
  • Pepper
  • Hot sauce
 Boil 3-4 boneless chicken breasts in large stock pot.  While chicken is boiling, chop /slice/dice (prepare) vegetables.   Remove chicken from the broth.
Add yellow squash, zucchini, celery, onion, cabbage and baby carrots to chicken broth.  Add additional chicken broth if necessary to cover vegetables for cooking.
Shred chicken with fork while vegetables are cooking.  Set aside.
When vegetables are tender, drain and set aside most of the chicken broth.  Add crushed tomatoes and enough of the chicken broth to make the soup the thickness that you desire.
Add Crushed Garlic Cloves of one bulb, Salt, Pepper and Hot Sauce.
Add shredded chicken.  Ready to serve…
I like to add extra hot sauce to my individual serving since I like my soup to be extra spicy. Serves 32- 1.5 cup servings
Nutritional Information- Calories- 105.8, Fat- 1.7, carbs- 14.5 (fiber- 2.0, sugars- 1.7) Protein- 10.1
Net Carbs- 12.5
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