Keto Chicken Cabbage Soup (Low-Carb)
This Keto Chicken Cabbage Soup is easy to make for a quick weeknight dinner and can be stored in the refrigerator for a week or frozen up to 3 months.
Recipe type: Soup
Cuisine: Keto
Serves: 8
  • 5 cups of chicken bone broth
  • ½ medium green cabbage sliced or chopped
  • 1 pound ground chicken or your choice of ground mince
  • 1 cup of sliced white onion
  • 2 cups of chopped celery
  • 1 tbsp dry dill
  • 1 tsp paprika
  • 1 tsp dry oregano
  • 1 tsp salt
  • 1 tbsp fresh ground pepper
  • 2 Bay Leaves
  • Juice of 1 lemon
  • 2 tablespoons minced fresh ginger
  • 2 cloves minced garlic
  • 1 tbsp Worchestershire sauce
  • 2 cups of chopped cauliflower (thickener)
  • 3 tablespoons butter
  • 1 cup of whipping cream 35%
  1. In a small pot add water then place your cauliflower in the pot and boil it until it's tender. About 10 minutes on medium-high heat.
  2. Once tender, drain and then add a tablespoon of butter and mash it then set it aside.
  3. In a large frying pan add garlic, 1tbsp butter, ginger, and ground chicken and fry until cooked through.
  4. Using a large pot add 1tbsp of butter, sliced onions, celery, and sliced cabbage and saute until just tender with a bit of crunch. 10 minutes on medium-high heat.
  5. Put the mashed cauliflower mixture into the pot and mix.
  6. Add 4 cups of chicken bone broth, Worcestershire sauce to the cabbage saute and the cooked chicken mince.
  7. Add the bay leaves, dill, oregano and, paprika then mix.
  8. Gently add the whipping cream and swirl around to combine.
  9. Let cook 30 minutes on medium heat, taste seasoning and adjust if needed, remove bay leaves and discard.
Recipe by Canadian Budget Binder at