One-Pot High-Protein Chicken, Cabbage & White Bean Soup is a simple, nourishing dish that brings together wholesome ingredients in a comforting, easy-to-make meal. Made with tender chicken, fiber-rich cabbage, and creamy white beans, this soup delivers a balanced combination of protein, nutrients, and satisfying texture. Everything cooks in one pot, making it a convenient option for busy days while still feeling hearty and complete.
The broth is light yet flavorful, enhanced with garlic, herbs, and a splash of lemon that adds a fresh, bright finish. Instead of relying on heavy ingredients, this soup builds depth through simple seasonings and whole foods. A spoonful of basil pesto stirred in at the end adds a rich, herby layer that elevates the overall flavor, giving the dish a fresh and slightly indulgent touch without compromising its nutritional value.
This soup is perfect for meal prep or easy weeknight dinners, as it stores well and tastes even better the next day. Packed with lean protein, fiber, and nourishing ingredients, it supports a balanced approach to eating while still being delicious and satisfying. At HLT Nutrition Co., we focus on meals like this that make healthy eating approachable, flavorful, and easy to maintain
Ingredients:
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken thighs, trimmed
½ teaspoon salt, divided
¼ teaspoon pepper
1 small yellow onion, chopped (about 1 cup)
1 medium carrot, peeled and chopped (about ½ cup)
2 medium stalks celery, chopped (about ½ cup)
4 cups thinly sliced green cabbage
3 large cloves garlic, minced (1½ tablespoons)
1 tablespoon no-salt-added garlic-and-herb seasoning blend (such as Dash)
5 cups lower-sodium chicken broth
1 (15-ounce) can no-salt-added white beans, rinsed
1½ tablespoons lemon juice (from 1 small lemon)
Instructions:
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Season trimmed chicken evenly on all sides with ¼ teaspoon salt and ¼ teaspoon pepper; place in the Dutch oven, smooth-side down. Cook the chicken until nicely browned, about 4 minutes per side. Remove to a plate. Do not wipe the pot clean. Add chopped onion, chopped carrot and chopped celery; cook, stirring occasionally, until softened, about 4 minutes.
Add sliced cabbage; cook, stirring often, until beginning to soften, about 2 minutes. Add minced garlic and 1 tablespoon garlic-and-herb seasoning; cook, stirring constantly, until fragrant, about 1 minute.
Add 5 cups broth and the remaining ¼ teaspoon salt, scraping up any browned bits from the bottom of the pot. Nestle the chicken into the broth mixture; bring to a vigorous simmer over medium-high heat. Reduce heat to maintain a gentle simmer; cover and cook, undisturbed, until the cabbage is tender and the chicken is cooked through (an instant-read thermometer registers 165°), about 20 minutes. Transfer the chicken to a cutting board.
Add rinsed beans to the pot; cook, stirring occasionally, until the beans are heated through, about 5 minutes. Shred the chicken using 2 forks; return to the pot. Remove from heat, and stir in 1½ tablespoons lemon juice. Divide the soup evenly among 6 bowls and top with ¼ cup pesto.
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