weight watchers cabbage soup recipe
The Best weight watchers cabbage soup recipe
I love this recipe because it’s so versatile—you can adjust the spices or add-ins based on what you have on hand, and it’s always a crowd-pleaser. It’s also one of those soups that’s easy to double if you’re feeding a bigger group, and it keeps well in the fridge for days, so you can prep ahead without worrying. Plus, it’s packed with fiber and vitamins from the cabbage, carrots, and tomatoes, making it a smart choice for anyone looking to eat healthier without feeling deprived. Whether it’s a weekend meal or a quick fix after a long day, this soup is that reliable, satisfying dish that feels like home.
Weight Watchers Cabbage Soup
A light, flavorful cabbage soup packed with vegetables and protein, perfect for a balanced meal that fits Weight Watchers guidelines. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 medium head green cabbage, chopped (~4 cups)
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 cup diced tomatoes (no salt added)
- 1 cup low-sodium chicken broth
- 1 cup cooked chicken, shredded or diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp black pepper
- Salt to taste (optional, use sparingly)
👨🍳Directions
-
1
In a large pot, combine chopped cabbage, onion, carrots, celery, and diced tomatoes. Add chicken broth and bring to a boil. -
2
Once boiling, reduce heat to low, cover, and let simmer for 15 minutes until vegetables are tender. -
3
Stir in shredded chicken, thyme, oregano, black pepper, and a pinch of salt (if using). Simmer for another 10 minutes. -
4
Taste and adjust seasoning if needed. Remove from heat and let cool slightly before serving.
🔧Equipment
- Large pot
- Wooden spoon
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Weight Watchers Cabbage Soup Works
❓ Frequently Asked Questions About Weight Watchers Cabbage Soup
How long does it take to prepare and cook this Weight Watchers cabbage soup?
This soup takes about 30 minutes to prepare and 45–50 minutes to cook. Most of the time is spent simmering the broth and cooking the vegetables, so you can prep ingredients ahead if you’re short on time.
Can I use frozen cabbage instead of fresh?
Yes, you can use frozen cabbage, but thaw it first and drain any excess liquid before adding it to the pot. Frozen cabbage works well but may release slightly more water during cooking.
What if I don’t have a pressure cooker?
You don’t need one! This recipe simmers on the stovetop, so just follow the standard simmering instructions. If you prefer, you can also use a slow cooker on low for 3–4 hours for a similar result.
Is this soup suitable for a low-carb diet?
It’s naturally low-carb because the base is cabbage and broth, but the recipe includes potatoes and carrots, which add some carbs. For a stricter low-carb version, swap those for zucchini or mushrooms.
Can I make this soup ahead of time and reheat it?
Absolutely! The soup tastes even better after chilling and reheating. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat gently on the stove or microwave.
