New Asian-Style Cabbage Soup Diet Recipe: Healthy And Flavor

• servings: 8 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

1 teaspoon olive oil

16 ounces raw chicken breasts (boneless, skinless), cut into very small pieces

1 cup red bell peppers, diced

1 cup onions, chopped

1 tablespoon ginger, from a jar, see shopping tips

1 tablespoon garlic cloves, minced

¼-½ teaspoon red pepper flakes, to taste

10 cups Swanson’s reduced-sodium chicken broth or your favorite, see shopping tips

⅓ cup + 2 tablespoons rice vinegar or cider vinegar

⅓ cup + 2 tablespoons reduced-sodium soy sauce (use Tamari for gluten-free)

1 (12 oz) bag shredded cabbage

1 (10-12 oz) package broccoli slaw or more shredded cabbage

1 (10 oz) package carrots, shredded

Directions

Coat a large nonstick pan or pot with cooking spray. Heat 1 teaspoon olive oil in pan. Add chicken, red bell peppers and onions, ginger, garlic and red pepper flakes. Stir fry for 4-5 minutes until chicken is cooked. Stir often.

Mix in chicken broth, rice vinegar, soy sauce, cabbage, broccoli slaw, and carrots. Bring back to a boil, cover, and turn down to simmer. Continue to simmer until veggies are soft, about 10-15 minutes.

The extra servings freeze great. Divide and freeze in pint-size containers.

Nutrition

• Serving Size: 2 cups
• Calories: 150 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Cholesterol: 28 mg
• Sodium: 1309 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 20 g