Go Back
–+ servings
chicken and cabbage soup

Chicken Cabbage Soup with Curry

Course: Soup
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 10 people
Calories: 379
Author: Lisa MarcAurele
Grab your culinary passport and let’s head over to India, where you’re going to learn how to make curry soup with chicken and cabbage. The prep time is only 10 minutes.
Print Recipe
US Customary - Metric

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.

Video

Notes

6 grams net carbs per serving

Nutrition

Serving: 1cup | Calories: 379 | Carbohydrates: 9g | Protein: 20g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 68mg | Sodium: 790mg | Potassium: 606mg | Fiber: 3g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 46.4mg | Calcium: 61mg | Iron: 2.4mg

Additional Info

Net Carbs: 6 g | % Carbs: 6.4 % | % Protein: 21.4 % | % Fat: 72.2 % | SmartPoints: 14
Values 
Array
(
    [serving_size] => 1
    [calories] => 379
    [carbohydrates] => 9
    [protein] => 20
    [fat] => 30
    [saturated_fat] => 16
    [cholesterol] => 68
    [sodium] => 790
    [potassium] => 606
    [fiber] => 3
    [sugar] => 3
    [vitamin_a] => 280
    [vitamin_c] => 46.4
    [calcium] => 61
    [iron] => 2.4
    [serving_unit] => cup
)

© LowCarbYum.com

Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.