Name: Curried Chicken & Cabbage Soup
Total time: 40 min
Ingredients: 1 pound boneless, skinless chicken thighs, trimmed; 1 tablespoon Madras curry powder; 2 tablespoons grated fresh ginger, divided; 2 tablespoons extra-virgin olive oil; 3 cups chopped green cabbage; 1 cup sliced carrots; 6 cups lower-sodium chicken broth; 8 ounces Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces; 0.75 teaspoon salt; 1 cup frozen green peas; 2 tablespoons fresh lemon juice; Fresh cilantro leaves for garnish

Curried Chicken & Cabbage Soup

5.0

(1)

1 Review

The Madras curry powder gives this curried chicken soup a bit of heat, but you can use a mild curry powder if you prefer.

Julia Levy

Published on December 27, 2022

Reviewed by Dietitian

Nadine Bradley, RD, CNSC

a recipe photo of Curried Chicken & Cabbage Soup in a pot and served in a bowl — Photo: Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee

Active Time:

20 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free High-Protein Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 pound boneless, skinless chicken thighs, trimmed
1 tablespoon Madras curry powder
2 tablespoons grated fresh ginger, divided
2 tablespoons extra-virgin olive oil
3 cups chopped green cabbage
1 cup sliced carrots
6 cups lower-sodium chicken broth
8 ounces Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces
¾ teaspoon salt
1 cup frozen green peas
2 tablespoons fresh lemon juice
Fresh cilantro leaves for garnish

Directions

Combine chicken thighs, curry powder and 1 tablespoon ginger in a medium bowl; rub the seasonings into the chicken. Let stand at room temperature for 10 minutes.
Meanwhile, heat oil in a large Dutch oven or large pot over medium-high heat. Add cabbage and carrots; cook, stirring often, until softened, about 5 minutes. Stir in the remaining 1 tablespoon ginger; cook, stirring constantly, until fragrant, about 1 minute. Add broth, potatoes, salt and the seasoned chicken; bring to a boil over medium-high heat. Reduce heat to medium to maintain a simmer; cover and cook, undisturbed, until the potatoes are tender and the chicken shreds easily with a fork, about 15 minutes.
Remove the chicken to a cutting board and, using 2 forks, shred it into bite-size pieces; return to the soup. Stir in peas and lemon juice. Garnish with cilantro, if desired.

To make ahead

Cover and refrigerate for up to 3 days.

Nutrition Facts (per serving)

328	Calories
14g	Fat
25g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 328
% Daily Value *
Total Carbohydrate 25g	9%
Dietary Fiber 6g	21%
Total Sugars 6g
Protein 27g	54%
Total Fat 14g	18%
Saturated Fat 3g	15%
Cholesterol 104mg	35%
Vitamin A 6123IU	122%
Vitamin C 37mg	41%
Vitamin D 6IU	2%
Vitamin E 2mg	13%
Folate 59mcg	15%
Vitamin K 73mcg	61%
Sodium 720mg	31%
Calcium 102mg	8%
Iron 3mg	17%
Magnesium 45mg	11%
Potassium 516mg	11%
Zinc 2mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.