Description
This hearty Top Chicken Cabbage and White Bean Soup delivers a delightful mix of juicy chicken, tender cabbage, and creamy beans. Perfect for warming up on chilly evenings!
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 (2 lemons, zested)
- 1 (15-oz) can white beans, drained and rinsed
- 5 ounces baby spinach, chopped
- ½ tsp sea salt, to taste
Instructions
- Heat avocado oil in a large pot over medium heat and sauté onion until translucent.
- Add minced garlic and stir until fragrant for about 1 minute.
- Add chicken thighs and brown slightly, then add brown rice and stir together.
- Pour in chicken broth and bring to a boil, then reduce to a simmer and cook for 30 minutes.
- Remove chicken, add cabbage and white beans to the pot, cover, and cook for 10 minutes.
- Shred chicken while cabbage cooks, then return chicken to soup.
- Stir in spinach and lemon zest, simmer for another 5 minutes.
- Season to taste with sea salt.
Notes
Store leftovers in an airtight container for up to 5 days in the fridge.
Freeze for up to 3 months in freezer-safe bags.
Reheat by simmering on medium heat, adding broth or water as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg