Chicken, Cabbage Soup with Pesto is a comforting and nutritious dish perfect for any meal. This soup combines the tender texture of chicken with the crunch of fresh vegetables like carrots, green cabbage, and leeks. The addition of butter beans provides a creamy consistency and a boost of protein and fiber.
The soup is simmered in a rich, unsalted chicken broth, allowing the natural flavors of the ingredients to shine through. A hint of white-wine vinegar adds a subtle tang, balancing the savory elements of the soup. Each serving is topped with a spoonful of pesto, which infuses the dish with aromatic herbs and a touch of richness from olive oil and pine nuts.
Ideal for a cozy dinner or a hearty lunch, this soup is not only delicious but also easy to prepare. It’s a perfect option for those seeking a wholesome, balanced meal that is both satisfying and flavorful. Whether you’re cooking for your family or preparing a meal in advance, Chicken & Cabbage Soup with Pesto is a versatile and delightful choice that is sure to please everyone at the table.
Why You’ll Love This Recipe
1. Healthy and Nutritious
This Chicken & Cabbage Soup with Pesto is packed with vitamins, minerals, and protein, making it a balanced meal. The combination of fresh vegetables, lean chicken, and nutrient-rich beans ensures you’re getting a wholesome dish that’s low in calories but high in essential nutrients.
2. Easy to Make
With simple steps and readily available ingredients, this soup is easy to prepare even on a busy weeknight. The recipe is straightforward, requiring minimal prep time and effort, making it perfect for both novice and experienced cooks.
3. Delicious Flavor
The blend of tender chicken, sweet carrots, savory leeks, and crunchy cabbage creates a delightful mix of textures and flavors. The addition of garlic and white-wine vinegar enhances the overall taste, while the pesto topping adds a burst of fresh, herby goodness.
4. Versatile
This soup can be customized to suit your preferences. You can add other vegetables like spinach or kale, use different beans, or even switch the chicken for turkey or tofu for a vegetarian version. It’s a flexible recipe that can adapt to what you have on hand.
5. Comforting
There’s nothing quite like a warm bowl of soup to comfort you, especially on a chilly day. This hearty soup is perfect for when you need a cozy meal to lift your spirits and warm your body.
6. Great for Meal Prep
This soup stores well and can be refrigerated for up to 4 days or frozen for longer storage. It’s an excellent option for meal prep, allowing you to have a healthy, ready-to-eat meal on hand whenever you need it.
7. Kid-Friendly
With its mild and pleasant flavors, this soup is a hit with kids. It’s a great way to get them to eat their vegetables without any fuss. The colorful presentation and tasty pesto topping make it appealing to even the pickiest eaters.
8. Low-Sodium Option
By using unsalted chicken broth and no-salt-added butter beans, you can control the sodium content of this soup. This makes it a great option for those who need to monitor their salt intake.
9. Economical
The ingredients used in this soup are affordable and often found in your pantry or local grocery store. It’s a cost-effective way to feed your family a nutritious meal without breaking the bank.
10. Impressive Presentation
Despite being easy to make, this soup has an impressive presentation. The vibrant colors of the vegetables and the pesto garnish make it look as good as it tastes, perfect for serving guests or for a special family dinner.
Give this Chicken & Cabbage Soup with Pesto a try and discover why it’s a beloved recipe in many kitchens. Its combination of health benefits, ease of preparation, and delicious taste will make it a regular feature in your meal rotation.
Nutrition Information (Per Serving)
- Calories: Approximately 250-300 kcal
- Protein: 25-30 grams
- Carbohydrates: 20-25 grams
- Dietary Fiber: 6-8 grams
- Sugars: 4-6 grams
- Fat: 10-15 grams
- Saturated Fat: 1-2 grams
- Cholesterol: 50-70 mg
- Sodium: 400-600 mg (can vary based on the broth and pesto used)
- Vitamins:
- Vitamin A: High (from carrots and cabbage)
- Vitamin C: High (from cabbage)
- Vitamin K: Moderate (from cabbage)
- Minerals:
- Calcium: Moderate
- Iron: Moderate
- Potassium: High
Notes:
- Calories will depend on the specific brands and types of ingredients used (e.g., the exact pesto brand and its oil content).
- Protein mainly comes from the chicken and beans.
- Carbohydrates and dietary fiber are contributed by the vegetables and beans.
- Fat content will vary based on the amount of olive oil and the type of pesto used.
- Sodium can be adjusted by using low-sodium or no-salt-added broth and beans.
To get the most accurate nutrition information, you can use a nutrition calculator or app by inputting the exact amounts and brands of ingredients you use.
Use it now: Food Calorie Calculator
Chicken & Cabbage Soup with Pesto
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup thinly sliced carrot
- 4 cups chopped green cabbage
- 1 cup sliced leek
- 1 tablespoon finely chopped garlic
- 6 cups unsalted chicken broth
- 1 15-ounce can no-salt-added butter beans, rinsed
- 1 teaspoon salt
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 tablespoon white-wine vinegar
- 6 tablespoons pesto
Instructions
Preparation:
- Vegetables: Thinly slice 1 cup of carrot. Chop 4 cups of green cabbage. Slice 1 cup of leek. Finely chop 1 tablespoon of garlic.
- Chicken: Cut 1 pound of boneless, skinless chicken breasts into 1/2-inch pieces.
- Beans: Rinse and drain 1 (15-ounce) can of no-salt-added butter beans.
Cooking the Vegetables:
- Heat oil: In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium-high heat.
- Add carrot: Add the sliced carrot to the pot. Cook, stirring often, until the carrot is softened, about 2 minutes.
- Add cabbage and leek: Add the chopped cabbage and sliced leek to the pot. Cook, stirring often, until the vegetables are softened, about 4 minutes.
Adding Garlic:
- Cook garlic: Add the finely chopped garlic to the pot. Cook, stirring constantly, until the garlic is fragrant, about 1 minute.
Adding Broth and Beans:
- Add broth: Pour in 6 cups of unsalted chicken broth.
- Add beans: Add the rinsed and drained butter beans.
- Add salt: Stir in 1 teaspoon of salt.
- Bring to a boil: Increase the heat to medium-high and bring the mixture to a boil.
Cooking the Chicken:
- Add chicken: Reduce the heat to medium. Add the cut chicken pieces to the pot.
- Simmer: Cover the pot and let it simmer until the cabbage is tender and the chicken is fully cooked. An instant-read thermometer inserted into the thickest part of the chicken should register 165°F (about 8 minutes).
Finishing the Soup:
- Stir in vinegar: Remove the pot from the heat and stir in 1 tablespoon of white-wine vinegar.
Serving:
- Ladle the soup: Ladle the soup into 6 bowls.
- Top with pesto: Top each bowl with 1 tablespoon of pesto.
Notes
Tips
- Instant-read thermometer: Ensure the chicken reaches an internal temperature of 165°F to guarantee it's fully cooked.
- Adjust seasoning: Taste the soup before serving and adjust the seasoning if necessary.
- Serving size: This recipe serves 6, so adjust the ingredient quantities accordingly if you need to serve more or fewer people.