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Cabbage Chicken Soup for Weight Loss

Warm up with this hearty low-carb chicken cabbage soup, packed with veggies and herbs—perfect for cozy winter nights.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 35 minutes
Servings: 10
Course: Dinner
Cuisine: American
Calories: 55
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 quarts water divided
  • 1 whole chicken giblets removed
  • 5 carrots chopped
  • 4 stalks celery chopped
  • 1 medium onion chopped
  • 2 cups chopped cabbage
  • 0.25 cup chicken broth + 1 tbsp white wine vinegar (or apple cider vinegar)
  • 2 tablespoons chicken bouillon granules
  • 2 tablespoons dried dill weed
  • 1 tablespoon butter or to taste
  • 1 tablespoon dried parsley
  • 1 tablespoon ground thyme
  • 2 cloves garlic minced
  • 2 teaspoons ground white pepper
  • 2 bay leaves

Method
 

  1. Collect all ingredients.
  2. Place a large pot with 4 quarts of water on the stove. Add the chicken and bring the water to a boil. Simmer until the chicken is tender and easily pulls from the bone, approximately 45 minutes. Transfer the chicken to a platter and cover it with plastic wrap. Place a lid on the pot. Chill both the chicken and the broth until the chicken is cool to the touch, about 40 minutes.
  3. Remove the meat from the chicken bones and set it aside. Skim any excess fat from the top of the cooled broth.
  4. Add the remaining 2 quarts of water, chicken, carrots, celery, onion, cabbage, wine, bouillon, dill, butter, parsley, thyme, garlic, white pepper, and bay leaves to the broth in the pot. Cook over medium heat until the vegetables are tender, about 30 minutes.

Nutrition

Calories: 55kcalCarbohydrates: 7gProtein: 5gFat: 1gCholesterol: 64mgSodium: 355mgFiber: 2gSugar: 3g

Notes

Ingredient Swap: I often use a splash of apple cider vinegar instead of white wine vinegar when I want a slightly fruitier tang that complements the cabbage beautifully.
Storage Tip: This soup keeps wonderfully in the fridge for up to 5 days, and I find the flavors meld and improve after a day or two.
Make-
Ahead Secret: I always cook and shred the chicken a day ahead.
It saves so much time and allows the broth to chill thoroughly for easy fat skimming.
Common Mistake: Don't rush the initial chicken simmer.
Letting it cook until truly tender, about 45 minutes, is key for flavorful meat and a rich broth base.
Serving Suggestion: I love a big, crusty loaf of bread on the side for dipping, and a final sprinkle of fresh dill or parsley right in the bowl makes it feel special.
Equipment Note: If you don't have a pot large enough for all 6 quarts, you can simmer the final soup in two separate pots divided evenly.
I've done this many times.