This chicken cabbage soup with curry and turmeric is a nutritious dish that’s packed with flavor! It only takes 10 minutes to prep and can be made in the Instant Pot or on the stove.
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Soups are a great option for low carb, hearty meals. And this chicken cabbage soup really takes the flavor to a whole new level!
The combination of turmeric and curry in this recipe is so delicious. These ingredients are often found in Indian cuisine and are perfect for spicing up plain cabbage.
The flavor isn’t too overwhelming, although you could always add more curry and turmeric if you want. I think it has just the right level of spice. My whole family enjoyed this dish!
You can make chicken and cabbage stew in your Instant Pot or right on your stove. Either way, everything is made in one pot for a super easy and nutritious low carb meal.
Instant Pot Directions
The Instant Pot is great for extracting as much flavor from the soup as possible. You can also make everything right in the pot!
- Precook the chicken. Turn the Instant Pot to the sauté setting and add the olive oil. Once the oil is hot, cook the garlic with the cubed chicken until it’s no longer pink, then hit Cancel to end the sauté.
- Stir in remaining ingredients except cauliflower. Add in the shredded cabbage, sliced celery, curry powder, chopped basil, sea salt, turmeric, ground pepper, coconut cream, and broth. Stir until well combined.
- Pressure cook. Secure the lid and close the valve by setting it to “Sealing.” With the manual setting, choose high pressure and set the timer to 20 minutes.
- Release pressure and add cauliflower. When the time is up, open the valve for a quick pressure release. After the pressure gauge drops, open the lid and add in the chopped cauliflower.
- Pressure cook with cauliflower. Secure the lid and close the valve by setting it to “Sealing.” With the manual setting, choose high pressure and set the timer to 3 minutes.
- Release pressure. Once the 3 minutes is done, allow a natural pressure release (about 15-20 minutes). When the pressure gauge drops, remove the lid.
The cabbage chicken soup is ready to enjoy! I like to garnish mine with fresh parsley before serving.
Stove Top Instructions
If you don’t have an Instant Pot, you can easily make this soup on your stove instead.
- Cook the chicken. Add the olive oil to a saucepan over medium high heat. Once the oil is hot, add the garlic and cubed chicken. Cook until the chicken is no longer pink.
- Add in all ingredients except cauliflower. Add in the shredded cabbage, chopped celery, curry powder, chopped basil, sea salt, turmeric, ground pepper, coconut cream, and broth. Stir until well combined. Cover and simmer for 1-2 hours.
- Stir in cauliflower and simmer. Add the chopped cauliflower to the saucepan. Cover and simmer on medium low for 5-7 minutes or until the cauliflower is tender.
Garnish with parsley if desired and serve!
Using cabbage in chicken soup
Did you know that cabbage is not part of the lettuce family?
In fact, it’s more closely related to superfoods like broccoli, cauliflower, and kale. It’s packed with vitamins and nutrients, so it’s a great addition to any healthy meal!
I love cooking with cabbage. Of course, it’s a very plain ingredient by itself. That’s why I’m always looking for ways to add some flavor.
In this recipe, we combine cabbage with turmeric, which is known for its anti-inflammatory properties. We also get a healthy serving of collagen protein from the bone broth, which can help your skin, bones, joints, and more.
So all together, this easy and delicious soup is a powerhouse of healthy and nutritious ingredients!
Other Recipes To Try
Looking for more tasty keto soups that are easy to throw together? Check out a few of these favorites:
- Keto Chili is bursting with flavor and can be made on the stove, in a slow cooker, or in an Instant Pot!
- Low Carb Cream of Chicken Soup with bacon is a rich, creamy, one-pot soup that’s hearty enough to be served as a main course.
- Sinigang Soup is a classic Filipino sour soup. This version features shrimp and vegetables in a base of tamarind broth. It’s simply delicious!
- Keto Chicken Chili is a thick, tasty dish that is totally dairy free.
- Broccoli Cauliflower Cheese Soup made with cheese and sausage is a comforting dish that’s super flavorful, yet so easy to make!
Chicken Cabbage Soup Recipe
This soup is one of my favorites for a few reasons. First, it’s so easy to make. Second, it’s full of healthy ingredients. And third, my whole family loves it!
It’s great to serve alongside low carb crackers, keto buns, or even my baby kale salad. Any of these sides are perfect for a hearty but light meal everyone will enjoy.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Chicken Cabbage Soup with Curry
Video
Ingredients
- 2 tablespoons olive oil
- 2 pounds chicken boneless and skinless, cubed
- 3 cloves garlic
- 1 small cabbage shredded (5-6 cups)
- 4 ribs celery sliced
- 1 tablepoon curry powder
- 1 tablespoon fresh basil finely chopped
- 1 ½ teaspoons sea salt
- 1 teaspoon turmeric
- ½ teaspoon ground black pepper
- 13.5 ounces coconut cream canned
- 4 cups chicken bone broth
- 2 cups cauliflower chopped (about half a small head)
- fresh parsley for garnish (optional)
Instructions
Instant Pot:
- On sauté setting, cook chicken and garlic in hot olive oil until no longer pink. Cancel to end the sauté.
- Add in the cabbage, celery, curry, basil, sea salt, turmeric, ground pepper, coconut cream, and broth. Stir until well combined.
- Secure lid and close valve. On high manual pressure setting, set timer to 20 minutes.
- When time is up, open valve for a quick pressure release. Open lid and add in cauliflower. Secure lid and close valve. On high manual pressure setting, set timer to 3 minutes.
- When 3 minutes is done, allow a natural pressure release (about 15-20 minutes). Open valve and remove lid. Serve soup with optional parsley on top.
Stovetop:
- On medium high heat, cook chicken and garlic in hot olive oil until no longer pink.
- Add in the cabbage, celery, curry, basil, sea salt, turmeric, ground pepper, coconut cream, and broth. Stir until well combined.
- Cover and simmer for 1-2 hours.
- Add in the cauliflower, cover and simmer on medium low for 5-7 minutes or until cauliflower is tender. Serve soup with optional parsley on top.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: July 5, 2018... Last Updated: July 30, 2020
Mary Ellen Opel
Made this with home made chicken broth. Other than adding onion and increasing the garlic, I followed the recipe for the instapot directions. Flavors were well blended and the soup was delicious. Will be making again.
Nancy
I’d like to make this soup. Should the coconut cream be the unsweetened version or regular
Lisa MarcAurele
Yes. Always use unsweetened coconut cream. Anything sweetened has sugar added and not used in a savory dish.
Patricia
UnSweetened!
Elizabeth
May I substitute frozen cauliflower rice for fresh?
Lisa MarcAurele
Yes. Either fresh or frozen riced cauliflower works in the recipe.
Nita
This was super yummy & satisfying. I added extra garlic, diced onions, and some cayenne pepper, then squeezed lime juice over the bowls when serving. The lime really brightened it up, and took it over the top. Delish, thanks! I will make this again!
Mark Johnson
Made this yesterday, followed directions for Insta-Pot with the exception of using 3 medium potatoes instead of cauliflower, extra curry powder and 1tbs Thai chili sauce. Cooked on manual for 24 minutes and let release for 50 minutes. It turned out perfectly delicious! The flavors are amazing with a touch of heat on the finish. Will make again and again. Thank you.
Esther
This is a fabulous cold-weather soup, thick and hearty, with great flavour! If you like Indian curry, you'll LOVE this! It's such an easy recipe, but tastes like something served at a high-end restaurant.
I used boneless/skinless chicken thighs as they have more flavour & threw in a diced onion with the chicken to sauté together.
As well, if you're like me living where coconut cream is not available, just use 2 cans full-fat coconut milk that have been refrigerated & the coconut cream will be hardened on the top 1/2 of the can, discarding the liquid left at the bottom.
Erin
I made this this weekend - took a fairly long time even in the Instapot and found the recipe to be extremely sweet. I didn't expect that at all but can only think it was the result of the coconut cream? Anyway, fair warning to those who might try it.
Lisa
There is some sweetness added by the coconut cream. You could use another dairy-free option or use regular cream.
Stacey
I liked how easy it was to put this together, and the focus on veggies. I needed to add more spice (cumin and curry) to give it a punch. This is a great idea. Can use it to build upon and introduce some variety. Was getting tired of one of my go tos of beef cabbage soup.
Lisa
You can never go wrong adding more spice!
Emily Kemp
Yum, I could eat a bowl of this right now. Can't wait to give it a go!