Creamy Chicken and Cabbage Soup

Servings 4 servings


  • 3 tablespoons olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 3 cups low sodium chicken broth or use bone broth
  • 2 14-oz. cans full fat unsweetened coconut milk
  • sea salt and freshly ground black pepper to taste
  • 1 pound boneless skinless chicken thighs chopped
  • 2 cups chopped Napa cabbage (or use regular green cabbage)
  • 1 cup chopped carrots
  • 1 cup sliced mushrooms
  • 1 large avocado peeled, pitted and sliced
  • 1/4 cup chopped basil


  • In a large pot over medium heat, add the olive oil. To the pot, add the onion and garlic and cook for 5 minutes, until tender.
  • To the onion mixture, add the next 7 ingredients (chicken broth through mushrooms) and stir. Cover soup and reduce heat to low. Simmer for 25 minutes, until chicken is cooked through and vegetables are tender.
  • Using a large soup-spoon, spoon soup into bowls and top with avocado and basil. Serve warm.


Serving Suggestion: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste: Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)
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