When the weather cools down and you’re looking for a warm, hearty meal that’s both nutritious and satisfying, a bowl of Quinoa and Ground Chicken Cabbage Roll Soup is just what you need. This delightful soup encapsulates all the flavors of traditional cabbage rolls without the extra fuss of rolling and baking. Not only is it comforting, but it’s also naturally gluten and dairy-free, making it perfect for a variety of dietary needs. Let’s dive into what makes this soup a must-try!

Why You’ll Love This Soup

Packed with Nutrients: The combination of ground chicken, quinoa, and a variety of vegetables ensures that you get protein, fiber, and essential vitamins with every spoonful.
Easy to Make: Unlike traditional cabbage rolls that require meticulous preparation, this soup simplifies the process while retaining all the delicious flavors.
Comforting Yet Light: The hearty broth, tender cabbage, and hint of maple syrup make for a dish that’s both satisfying and balanced.

Ingredients Breakdown

Coconut oil: Used as the base for browning the chicken and sautéing the veggies, adding a slight richness.
Ground chicken: Lean and protein-packed, it’s the perfect substitute for heavier meats.
Veggies galore: Onions, carrots, red bell pepper, and green cabbage not only add flavor but also pack a nutritional punch.
Quinoa: This superfood adds a subtle nutty taste and an extra boost of protein.
Broth and tomatoes: Create a rich, hearty base that ties everything together.
Maple syrup: Just a touch to balance the acidity of the tomatoes with a hint of sweetness.

Step-by-Step Guide

Brown the Chicken: Start by heating coconut oil in a large Dutch oven over medium heat. Add the ground chicken, breaking it up as it cooks, and season with salt and pepper.
Sauté the Veggies: Stir in the finely diced onion, minced garlic, sliced carrots, diced red bell pepper, and fresh thyme leaves. Let everything cook until the vegetables begin to soften.
Deglaze the Pot: Pour in 1/2 cup of chicken broth to deglaze, ensuring you scrape up any browned bits that have stuck to the bottom. This step infuses even more flavor into your soup.
Add Remaining Ingredients: Toss in the rest of the chicken broth, crushed tomatoes, uncooked quinoa, chopped cabbage, bay leaf, and maple syrup. Mix well.
Simmer: Bring the soup to a boil, then lower the heat and let it simmer for 35-40 minutes. This allows the quinoa to cook fully and the cabbage to become tender.
Serve and Enjoy: Discard the bay leaf, ladle the soup into bowls, and serve it hot. Each bite will remind you of cozy, home-cooked meals.

Tips for the Best Cabbage Roll Soup

Adjust Seasonings: Feel free to add more herbs like parsley or basil if you’d like an extra burst of flavor.
Extra Hearty Option: Add in a can of white beans for more protein and fiber.
Make It Spicy: For those who love heat, a pinch of chili flakes or a splash of hot sauce can elevate the dish.

Final Thoughts

This Quinoa and Ground Chicken Cabbage Roll Soup is everything you need on a chilly evening—hearty, nutritious, and brimming with flavors. Whether you’re serving it as a main dish or as part of a larger meal, it’s sure to become a family favorite. So grab your Dutch oven and let this soup fill your kitchen with warmth and delicious aromas. Bon appétit!

Quinoa and Ground Chicken Cabbage Roll Soup

Author: Alice

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Description

Savor the flavors of your favorite cabbage rolls in this comforting and healthy Quinoa and Ground Chicken Cabbage Roll Soup. It’s loaded with vibrant veggies and hearty broth, making it perfect for dinner. Plus, it’s naturally gluten and dairy-free.

Ingredients

– 1 tablespoon coconut oil
– 1 pound lean ground chicken
– Kosher salt and ground pepper to taste
– 1 medium yellow onion, diced finely
– 2 cloves garlic, minced
– 2 medium carrots, quartered and sliced
– 1 red bell pepper, seeded and diced
– A few sprigs of fresh thyme, leaves picked
– 1 small green cabbage, chopped (about 6-7 cups)
– 4 cups low-sodium chicken broth
– 3 x 8-ounce cans crushed tomatoes
– 1/2 cup quinoa, uncooked
– 1 bay leaf
– 1 tablespoon maple syrup

Instructions

1. Heat the coconut oil in a large Dutch oven pot over medium heat.
2. Add ground chicken and cook, breaking it apart with a wooden spatula as it browns. Season with salt and pepper.
3. Stir in the onion, garlic, carrots, red bell pepper, and thyme, cooking until the vegetables start to soften.
4. Pour in 1/2 cup of broth to deglaze the pot, stirring to loosen any browned bits from the bottom.
5. Add the remaining broth, crushed tomatoes, quinoa, cabbage, bay leaf, and maple syrup, and stir well to combine.
6. Bring the mixture to a boil, then reduce heat and simmer for 35-40 minutes, or until the quinoa is cooked and the cabbage is tender.
7. Remove and discard the bay leaf, then serve the soup hot.

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