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.