Chicken & Cabbage Soup with Pesto

Reviews (7) |

A store-bought pesto adds flavor to this one-pot soup of chicken and cabbage. Large, high-fiber butter beans provide a creamy taste, but you can easily substitute them with navy or cannellini beans if you’d like. Once the cabbage is soft, simply shred or chop cooked chicken and add it to the soup to reheat. This soup is a great way to use up leftover chicken.

Active Time

25 mins

Total Time:

35 mins

Servings:

Nutrition Profile:

Chicken, Gluten-Free, High-Protein, Lunch

Nutrition Notes

Cabbage: is low in calories yet high in fiber, promoting digestive health. It provides a good amount of vitamins C and K, supporting immune function and bone health.
Butter Beans: are rich in fiber and plant-based protein. They also offer important nutrients like folate, potassium, and magnesium, which help maintain heart health and stable blood pressure.
Pesto: is a delicious sauce made from basil, olive oil, and pine nuts. It contributes healthy fats, particularly heart-healthy monounsaturated fats, and antioxidants that combat inflammation.

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

Directions

Step 1

Heat oil in a large pot over medium-high heat.
Add the carrot and cook, stirring often, until softened, about 2 minutes.
Add the cabbage and leek, and cook, stirring frequently, for about 4 minutes until they are softened.
Finally, add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

Step 2

Pour in the broth, beans, and salt, then increase the heat to medium-high and bring to a boil.
Reduce the heat to medium, add the chicken, and simmer, covered, for about 8 minutes, until the cabbage is tender and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F.