Chicken Soup with Cabbage Noodles
An easy crockpot recipe for chicken soup with cabbage noodles that is a great low carb alternative to the chicken noodle soup.
Servings: 8 Servings
- 24 oz Chicken Thighs, ,boneless and skinless
- 1 Cabbage ,medium size
- 8 oz Cream Cheese
- 6 Chicken Bouillon Cubes
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 3 tsp Dried Oregano
- 6 Bay Leaves
- 1 tsp Black Pepper
- 3 cups water
Rinse the cabbage, then shake it to remove excess water. If the cabbage’s bottom is asymmetrical or slanted, cut a small amount off to make it flatter. Then, mount the bottom of the cabbage, placed the top of the leaves at the blade, and spiralize.
Place half the cabbage in the bottom of the crockpot. Next, add the rest of the ingredients in layers (chicken followed by cream cheese with spices and last is another layer of cabbage spirals). The goal is to distribute the chicken and cream cheese evenly.
Cook the soup for 3 hours to get cabbage noodles to a palatable and tender texture. Stir the cooked mixture at equal intervals to evenly distribute any temperature differences within the pot, spread the cream cheese, and dissolve the bouillon cubes.*If you plan to be away while this dish is cooking, just stir it about 20 mins before serving.
Use a fork or wooden ladle to tear the chicken into smaller pieces prior to serving.
Serve the soup with red pepper flakes or sriracha sauce for an extra spicy kick.
Macros: 373 calories, 35.8 g protein, 9.3 g net carbs, 20 g fat
- This soup stores well in the refrigerator for a week.
- This soup can be served as a mean on its own, but you could add in a slice of zero carb bread if you want a side item.
- You can replace cream cheese with heavy whipping cream if interested.