If you’re looking for a meal that’s warm and cozy, low in carbs, and packed with flavor, this Chicken and Cabbage Soup checks all the boxes. Made with simple ingredients and ready in about 40 minutes, it’s a go-to recipe for busy weeknights or meal prep. Best of all, it can be made with minimal effort and maximum flavor.
What Makes This Chicken and Cabbage Soup So Great?
This soup stands out because of its simple ingredients. It combines the natural sweetness of sautéed onions and cabbage with savory chicken. The salsa adds a subtle kick, giving the soup a unique twist that makes it much more exciting than your standard cabbage soup. The balance of flavors ensures that every spoonful is both satisfying and comforting.
And if you’re meal prepping, this recipe is a star. You can make a big batch ahead of time and portion it out for easy lunches or dinners throughout the week.
Key Ingredients for Chicken and Cabbage Soup
As I’ve said, there are no complex ingredients, and nothing fancy is required! Here are the main ingredients in this soup:
- Shredded Cabbage: Cabbage adds bulk to the soup without being heavy, making it ideal for a low-carb option.
- Cooked Chicken: Using shredded rotisserie chicken cuts down on prep time and adds a rich, roasted flavor to the soup.
- Salsa: This is the secret ingredient that brings a bit of tang and spice to the dish. Choose a salsa you enjoy, as it will greatly influence the flavor profile of the soup.
- Chicken Stock: A high-quality chicken stock adds depth and brings all the ingredients together.
Instant Pot Magic: Why This Method Works
Using the Instant Pot means you can build layers of flavor with minimal effort. Sautéing the onions and cabbage first adds a slight caramelization, which deepens the taste of the soup. From there, the Instant Pot handles everything else, cooking the soup quickly and locking in moisture and flavor.
The soup setting ensures that the cabbage is perfectly tender without becoming mushy, and the chicken absorbs all the flavors of the broth and salsa.
Topping Ideas to Customize Your Soup
One of the best things about this chicken and cabbage soup is that you can easily customize it with a few toppings. Here are some suggestions to elevate your bowl:
- Sour Cream: A dollop of sour cream adds creaminess and a bit of tang.
- Shredded Cheese: A sprinkle of cheese on top makes the soup richer and more indulgent.
- Chopped Cilantro: For a fresh, herbal contrast to the rich broth.
These toppings are completely optional but can turn this simple soup into something extra special, especially if you’re serving it to guests.
How to Make This Recipe Creamy
If you prefer a creamier soup, there’s an easy way to modify the recipe. After the soup has cooked, simply stir in a spoonful of sour cream or a splash of heavy cream. This will transform the broth into a velvety, rich base without overpowering the other flavors. It’s an optional step, but one worth trying if you like a creamier texture.
Storage Tips for Meal Prep
This soup stores beautifully, making it perfect for meal prep. Here’s how to keep it fresh:
- Refrigerate: Store the soup in an airtight container in the fridge for up to four days. When reheating, simply warm it on the stove or in the microwave until heated through.
- Freeze: If you want to make a larger batch, this soup can also be frozen. Portion it into freezer-safe containers and freeze for up to three months. Thaw overnight in the fridge before reheating.
What to Serve with Chicken and Cabbage Soup
While this soup is hearty enough on its own, you can pair it with a few sides to round out the meal. Consider serving it with:
- Crusty Bread: For those who aren’t limiting carbs, a slice of crusty walnut bread is perfect for dipping.
- Side Salad: A light green salad adds freshness and balances the richness of the soup.
- Avocado Slices: Creamy avocado complements the flavors and adds a satisfying texture.
Chicken and Cabbage Soup
Ingredients
- ½ cup finely sliced onion
- 6 cups shredded cabbage
- 1 tablespoon oil for sauteing
- 1-½ cups shredded cooked chicken
- 4 cups chicken stock
- 1 cups salsa*
- ½ teaspoon garlic powder
- Salt to taste
- 4 tablespoon Sour Cream Optional
- 4 tablespoon Shredded Cheese Optional
Instructions
- In an Instant Pot on Saute mode, add the oil and onions.
- Sautee for 2-3 minutes until browning starts.
- Add shredded cabbage and saute for another minute or two.
- Add chicken, stock, salsa, garlic powder, and salt (you can add more salt later)
- Switch Instant Pot to soup mode. Cook for 16 minutes.
- Allow steam to release either naturally or you can turn the release valve (careful!).
- Optional: add sour cream or a dash of heavy cream to make the soup creamy. You can also top with some shredded cheese. Nutrition facts do not reflect these additions.