Description
This comforting Top Chicken Cabbage and White Bean Soup is loaded with delicious flavors from chicken, fresh vegetables, and creamy beans. Perfect for busy nights and warms your soul!
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 (from 2 lemons)
- 1 (15-oz) can white beans, drained and rinsed
- 5 ounces baby spinach, chopped
- ½ tsp sea salt, to taste
Instructions
- Heat the oil in a large pot over medium heat, add chopped onion, and sauté until soft.
- Add garlic and chicken, browning for 5-7 minutes on each side.
- Pour in chicken broth, bring to a boil, then simmer.
- Stir in brown rice and cook for 20 minutes until tender.
- Add sliced cabbage, lemon zest, and beans; simmer until cabbage is tender.
- Stir in spinach until wilted and season with sea salt.
Notes
Use olive oil as a substitute for avocado oil if preferred.
Feel free to add other vegetables to enhance the nutrient profile.
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 90mg