This light and tasty chicken cabbage crockpot soup is a great healthy midweek meal.
My youngest son was sick a couple of weeks ago (remember the Nutella doughnuts?) and he likes nothing better than a thin, almost watery soup. I, on the other hand, like it so thick you can stand a spoon up in it, but seeing as it was him who was ill, the thin soup won out.
This chicken cabbage crockpot soup recipe is so quick – just fling everything in the slow cooker and just leave it. Throw whatever vegetables in you like – I normally use whatever is going mouldy in my fridge, but carrots, potatoes and broccoli would work great, too.
I used homemade stock as I think it makes soup taste amazing. Have a look at this tutorial if you’ve never tried it before. This chicken, sweetcorn and cabbage crockpot soup is perfect as the weather cools. It is filling, has almost no fat, is clean, gluten free and really good for you. Don’t wait until you are sick to try it!
The post was originally published in September 2016. It has been updated and re-published.
- 500g (17oz) chicken
- 1 large onion (roughly chopped)
- 2 cloves garlic (roughly chopped)
- Approx. 100g (1 cup) cabbage (shredded)
- 250g (1 cup) sweetcorn (I used tinned)
- 1 red pepper (roughly chopped)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh chives
- ½ teaspoon oregano
- 1/4 teaspoon thyme
- 1 bay leaf
- Sea salt & black pepper (to taste)
- 2-3 cups homemade chicken stock (you could use store bought)
- Fresh parsley for decoration optional
Throw everything into a Crockpot/slow cooker, stir and set it on low for six hours. Leave it do work its magic.
An hour before the soup is ready, shred the chicken with a fork, and adjust seasoning if necessary. Just before serving, sprinkle over a little fresh, chopped parsley. Enjoy!
If you like soups, check out these recipes: