Chicken ‘Noodle’ Soup with Cabbage
Who says low carb has to mean missing out on old favorites? This delicious bowl of cozy comfort provides the consistency of noodles that will satisfy the whole family!
All about that base! While this recipe calls for chicken broth, I find it crucial to expand on my kitchen methods. This soup is a favorite of mine after I’ve previously cooked a whole chicken. Whether I freeze the bones for later, or use right away as leftovers, nothing says perfect Sunday afternoon more to me than to throw the remains of a bird in a stockpot, cover with water, and let simmer for about 4 hours to create my own chicken broth. Not only does it help with leftovers, but I find the added seasoning from however I cooked the original bird and the drippings really gives that flavor that just doesn’t come in a spice jar. Maybe it’s love, maybe it’s grease…but it sure gives that extra oomph that feels like Grandma’s house! You may use whatever method you prefer to derive your broth and this recipe will turn out delicious, but not many things beat a slow cooked and seasoned broth!
The new kid on the block! It wasn’t until the last few years that I’ve played around with low carb substitutes. There are so many ways to accomplish a noodle without the actual noodle! But…the taste and/or consistency is typically a reason many people go back to noodles. Unlike some of the other options, cabbage is a sturdy vegetable that holds its shape well, so while others like a zucchini work great for cooked pasta, when put in a soup they can get mushy or break more easily. Because traditional chicken noodle soup usually calls for an egg noodle, which is wider, I decided to try cabbage, as it can be cut in similar strips. Adding this later in the cooking process keeps it from getting too soft, while still absorbing the flavors of slow cooking! In a home of both carb and low carb eaters, this was a hit all around!
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Chicken ‘Noodle’ Soup with Cabbage
Equipment
- Stock Pot
- Kitchen knife
Ingredients
- 4 cups Chicken Stock
- 2 cups Water
- 2 cups Shredded Chicken
- 4 large Carrots
- 1 medium Onion
- 4 stalks Celery
- 1/4 cup Fresh Chopped Parsley
- 2 tbsp Italian Seasoning
- 2 cloves Garlic
- 3 tbsp Butter
- 1/2 head Green Cabbage
- Salt and Pepper to taste
Instructions
- In stockpot, add butter, chopped onion, celery and carrots, and allow to 'sweat', until onions are translucent.
- Add garlic, Italian seasoning, parsley, salt and pepper and stir well.
- Add shredded chicken, stock and water and cover with lid.
- Allow to simmer for at least 30 minutes.
- In the meantime, slice the head of cabbage in half, and slicing similar to an onion, create 'ribbons'. Add these to the pot and stir well. If needed, add a bit more liquid to cover.
- As cabbage cooks, taste and adjust salt, as this will absorb a lot of the seasoning. Serve hot and enjoy!
