Chicken and Cabbage Soup

Soup is a great way to warm up on a cool, crisp fall day or a cold, snowy winter day. This soup is very healthy, as cabbage is a member of the vigorous cruciferous family of vegetables that have a high amount of antioxidants. Enjoy!

Chicken and Cabbage Soup

Prep time: 10 min

Cooking time: approximately 40 minutes

Servings: 6



1 lb ground chicken (or turkey)

1 Tbsp coconut oil

1 onion, chopped

1 clove garlic, minced

2 bay leaves

½ tsp each: dried thyme, marjoram, sea salt

¼ tsp pepper

pinch of ground cloves

4 cups chopped cabbage

3 carrots, cut in half lengthwise and sliced

2 stalks celery, sliced

3 cups gluten free chicken stock

4 cups water

1 cup cooked brown rice or quinoa

lemon wedges



  • In a large soup pot, cook the ground chicken in the coconut oil over medium high heat, stirring often to keep the chicken from forming large clumps.
  • Add the onion, garlic, bay leaves, and spices – stirring often. Cook until the onion is softened, about 5 minutes.
  • Add the cabbage, carrots and celery. Add the chicken stock and water. Bring to a boil. Cover, reduce heat and simmer until the cabbage is tender, about 15 minutes.
  • Stir in the cooked brown rice or quinoa and heat through, about 2 minutes.
  • Remove and discard the bay leaves.
  • Serve with a lemon wedge.