Love cabbage rolls but don’t have the time to make them? Then you’ll love this soup! It’s full of all the delicious, comforting flavors of traditional cabbage rolls, but in the form of a lightened up soup which takes a fraction of the time to make at home.
Ordinary cabbage rolls are stuffed with ground beef, but this recipe uses diced chicken breast to keep the calorie and fat content down. And instead of just chopping up all the cabbage roll components and boiling them together in a great big soup pot, this recipe uses a hand-held immersion blender (or an ordinary blender if you don’t have the immersion type) to process all the separate ingredients down into a thick, hearty soup. Not only does this improve the texture, but it also extracts all the flavors from the ingredients, really enhancing their natural tastes without the addition of any butter or cream.
This soup makes enough to serve four adults as part of a main meal or six adults as an appetizer. But you can easily decrease the ingredients to make fewer portions or increase them to make as many portions as you need to. Soup is one of the best meals to freeze, so if you’re usually short of time on an evening, you can make this soup ahead of time, keep it in the fridge or freezer and reheat it when you’re ready to eat.
To make this soup in advance, follow the recipe below and pour it into separate containers, with one portion in each container. Leave to cool to room temperature before placing the lids on the containers. The soup will then keep in the fridge for up to three days or in the freezer of up to three months. Then when you’re ready to eat, warm the soup up until it’s piping hot and enjoy!
- 1 teaspoon olive oil
- 1 onion
- 2 cloves garlic, minced
- 1 small uncooked chicken breast
- ¼ cup uncooked rice
- 2 cups chopped cabbage
- 2 tablespoons tomato paste
- 4 cups chicken stock
- 2 teaspoons ground paprika
- 1 teaspoon dried thyme
- ½ teaspoon salt
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- Heat the olive oil in a large saucepan over a medium heat and roughly chop the onion.
- Add the chopped onion and minced garlic into the hot saucepan and cook for around 2 minutes, until the onion just starts to soften.
- Roughly dice the chicken breast and add it into the saucepan. Leave to cook for around 5 minutes, until the chicken is browned. Remember to stir the chicken so it gets evenly browned on all sides.
- Stir the rest of the ingredients into the saucepan and bring the mixture to a boil over a high heat.
- When boiling, reduce the heat down to medium-low, place a lid on the saucepan and leave the soup to simmer for 15 minutes.
- Use a hand-held immersion blender to process all the ingredients into a thick soup so there are no lumps. If you don’t have an immersion blender, you can pour small batches of soup into a blender and blend it that way.
- Serve the soup immediately whilst hot.