Description
Enjoy the cozy comfort of this Top Chicken Cabbage and White Bean Soup. Packed with tender chicken, vibrant cabbage, and creamy beans—it’s a flavorful dish that’s quick to prepare and perfect for any meal.
Ingredients
Scale
- 2 tbsp avocado oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 lb chicken thighs, boneless and skinless
- 4 cups chicken broth
- 1 cup brown rice
- 4 cups cabbage, chopped
- 1 tbsp lemon zest
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups baby spinach
Instructions
- Heat avocado oil in a large pot over medium heat.
- Sauté chopped yellow onion and minced garlic until translucent.
- Add chicken thighs and brown on both sides, then set aside.
- Pour in chicken broth and stir in brown rice, boiling gently.
- Add sliced cabbage and cook until wilted.
- Shred the browned chicken and return to pot.
- Stir in white beans and baby spinach, cooking until the spinach wilts.
- Season with lemon zest and salt before serving.
Notes
Taste the soup to adjust seasonings before serving.
Store leftovers in an airtight container for 3-4 days.
Freeze portions for longer storage, up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg