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Day 7 Lunch: Chicken Soup + Cabbage & Zucchini

Prep Time:

10 minutes

Cook Time:

45 minutes

Serves:

1

Level:

Beginner

About the Recipe

Warm, nourishing chicken thigh soup simmered in homemade broth with tender cabbage and zucchini. Packed with collagen, vitamins, and healthy fats, this comforting meal is perfect for staying full and satisfied.

Ingredients

Chicken Thigh Soup:

  • 1 bone-in, skin-on chicken thigh (about 6-8 oz)

  • 2 cups homemade chicken broth (or store-bought, no additives)

  • ½ cup cabbage, thinly sliced

  • ½ small zucchini, sliced into half-moons

  • 1 garlic clove, minced (optional)

  • 1 tablespoon olive oil or butter (for sautéing, optional)

  • ½ teaspoon sea salt

  • ¼ teaspoon freshly ground black pepper

  • ½ teaspoon dried thyme or oregano (optional for extra flavor)

Preparation

Prepare the Chicken Thigh:

  1. Heat the Broth:

    • In a medium pot, bring 2 cups of homemade chicken broth to a gentle simmer over medium heat.

  2. Add Chicken Thigh:

    • Place the chicken thigh (bone-in and skin-on for extra richness) into the pot.

    • Reduce the heat to low and simmer for 30-35 minutes until the chicken is fully cooked and tender.


Prepare the Vegetables:

  1. Slice Cabbage & Zucchini:

    • While the chicken is cooking, thinly slice the cabbage and cut the zucchini into half-moons.

  2. Sauté for Extra Flavor (Optional):

    • Heat 1 tablespoon of olive oil or butter in a skillet over medium heat.

    • Sauté the minced garlic for 30 seconds, then add the cabbage and zucchini.

    • Sauté for 2-3 minutes to enhance the flavor before adding them to the soup.


Shred Chicken & Add Veggies:

  1. Remove & Shred Chicken:

    • Once the chicken is fully cooked, remove it from the pot and allow it to cool slightly.

    • Shred the meat off the bone using two forks. Discard the bones or save for future broth.

  2. Add Cabbage & Zucchini to Broth:

    • Add the cabbage and zucchini to the pot of simmering broth.

    • Simmer for 5-7 minutes until vegetables are tender.

  3. Return Shredded Chicken to Pot:

    • Add the shredded chicken back to the pot. Stir gently to combine and let simmer for another 2-3 minutes.


Assemble & Serve:

  1. Ladle into a Bowl:

    • Ladle the soup into a bowl and season with extra sea salt and pepper if needed.

  2. Optional Garnish:

    • Garnish with fresh parsley, thyme, or a sprinkle of grated Parmesan for added flavor.


Ways to Make it Budget Friendly:

  • Use Chicken Thighs with Bone & Skin: Bone-in, skin-on thighs are typically cheaper and add more flavor and collagen to the broth.

  • Make Your Own Broth: Save bones and vegetable scraps to make homemade broth, reducing the need for store-bought options.

  • Buy Cabbage in Bulk: Cabbage is affordable and keeps well, making it a great budget-friendly veggie for soups and stews.

  • Stretch with Extra Veggies: Add any leftover vegetables like celery or mushrooms to bulk up the soup without adding cost.

  • Use Frozen Zucchini if Available: Frozen zucchini is often more affordable and works just as well in soups.

  • Double Batch for Meal Prep: Make a larger pot of soup and refrigerate or freeze extra servings for quick, reheatable meals.


Quick & Simple Flavor Boost Options (Optional):

  • Lemon Zest & Juice: Add a squeeze of fresh lemon juice and a sprinkle of zest before serving for brightness.

  • Smoked Paprika Kick: Sprinkle smoked paprika over the soup for a warm, smoky flavor.

  • Heavy Cream: Add a tablespoon or two of heavy cream to the broth.

  • Garlic Butter Finish: Drizzle garlic butter over the soup just before serving for extra richness.

  • Red Pepper Flakes for Heat: Add a pinch of red pepper flakes for a spicy twist.

  • Herb-Infused Olive Oil: Drizzle herb-infused olive oil over the soup for added aroma and flavor.


Recipes Created by BloodSugarChef.com

Meal Plan by American Diabetes Society

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