Description
A creamy, flavorful high-protein low-carb soup featuring tender chicken, fresh vegetables, and vibrant herbs. It’s a hearty, nutritious option perfect for meal prep or a quick weeknight dinner—comforting without the carb overload.
Ingredients
1 lb chicken breast, cubed
4 cups low-sodium chicken broth
1 cup coconut milk (or heavy cream)
2 cups cabbage, shredded
1 cup zucchini, chopped
1 cup mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp paprika
Salt and pepper, to taste
Fresh parsley and green onions, for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add onion and garlic; sauté for 2–3 minutes until fragrant.
Add cubed chicken breast and paprika; cook until lightly browned.
Pour in chicken broth and bring to a simmer.
Add cabbage, zucchini, and mushrooms. Cook for 10–12 minutes until tender.
Stir in coconut milk, season with salt and pepper, and simmer for another 3–4 minutes.
Ladle into bowls and garnish with fresh parsley and green onions before serving.
Notes
Substitute coconut milk with heavy cream or half-and-half for a different richness.
For extra protein, stir in unflavored protein powder or Greek yogurt after cooking.
To lower calories, use light coconut milk and lean chicken.
Freeze portions for up to 3 months in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American