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Wendy’s Chicken Cabbage Soup
Looking for a healthy and flavorful low-carb soup recipe? Try Wendy's Chicken Cabbage Soup! Juicy chicken thighs are simmered with fragrant herbs and fresh vegetables like shredded cabbage and green beans for a deliciously satisfying meal. Perfect for cozy nights or quick weeknight dinners.
You can serve Wendy's Chicken Cabbage Soup hot and garnished with fresh parsley for a pop of color and flavor. It's also great paired with crusty bread or a side salad for a more substantial meal. Leftovers can be stored in the fridge for up to 3-4 days or frozen for future meals. Enjoy!
3 lbs boneless, skinless chicken thighs (more flavorful and juicier than breasts)
6 cups chicken broth (homemade or low sodium organic store-bought)
4 stalks of celery, chopped
1 small onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp ground cumin
1 small head of cabbage, cored and shredded
1 lb green beans, trimmed
Salt and black pepper to taste
Optional: chopped fresh parsley for garnish
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and garlic and sauté until softened, about 5 minutes.
Add the chicken thighs to the pot and pour in enough chicken broth to cover the chicken. Bring to a boil, reduce the heat, and simmer until the chicken is cooked for about 20-25 minutes.
Remove the chicken thighs from the pot and let cool slightly. Shred the chicken into bite-sized pieces using a fork.
Add the thyme, oregano, cumin, salt, and pepper to the pot and stir to combine. Add the cabbage and green beans to the pot and stir to coat with the broth and spices. If needed, add more chicken broth to cover the vegetables.
Simmer until the cabbage and green beans are tender, about 15-20 minutes.
Return the shredded chicken to the pot and heat through.
Serve hot, garnished with chopped parsley if desired.
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