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

ByNancy Fox on
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Are you looking to get back on track with eating healthy? I’ve got the perfect soup to help you get back on track! Do you remember the Cabbage Soup Diet? My Asian-style version is a dieter’s delight! It’s chock full of shredded cabbage, carrots, and broccoli slaw. A delicious, satisfying way to get back on track! You get a huge, extremely filling bowl of super flavorful soup with few calories. Each 2-cup serving has just 150 calories and 2 grams of fat. You’ve got to love that! It’s a yummy way to get a ton of veggies into your body while being hearty enough to serve for the main course meal. So tasty, my entire family loves this healthy soup!
Diet Cabbage Soup

Why You’ll Love A New Cabbage Soup Diet Soup

Craving a flavorful, healthy, and versatile soup? Look no further than "A New Cabbage Soup Diet Soup (Asian Chicken and Veggies Stir-Fry Soup)"! This recipe offers a delicious twist on classic cabbage soup with an Asian-inspired flavor profile. Imagine a light, savory broth bursting with tender chicken, crisp veggies like cabbage, carrots, and bell peppers, all seasoned with warming ginger and soy sauce.
It's low in calories and packed with nutrients, thanks to the fiber-rich cabbage and protein-rich chicken. Plus, the stir-fry style makes it quick and easy to prepare, perfect for busy weeknights. So, whether you're looking for a comforting yet healthy meal, a flavorful way to boost your veggie intake, or a quick and easy soup option, this Asian-inspired cabbage soup ticks all the boxes!

Ingredients for a New Cabbage Soup Diet Soup

Fat:
  • 1 teaspoon olive oil: This liquid fat adds richness and helps brown the chicken and vegetables.
Protein:
  • 16 ounces raw chicken breasts (boneless, skinless), cut into very small pieces: Lean protein source for the soup.
Vegetables:
  • 1 cup red bell peppers, diced: Adds sweetness and vibrant color.
  • 1 cup onions, chopped: Provides base flavor for the broth.
  • 1 tablespoon ginger, minced (from a jar): Offers a warming and slightly spicy taste.
  • 1 tablespoon garlic cloves, minced: Adds a sharp and savory flavor.
  • 1 (12 oz) bag shredded cabbage: Main vegetable, low in calories and high in fiber.
  • 1 (10-12 oz) package broccoli slaw or more shredded cabbage: Additional source of fiber and nutrients.
  • 1 (10 oz) package carrots, shredded: Adds sweetness and beta-carotene.
Broth:
  • 10 cups Swanson's reduced-sodium chicken broth or your favorite: Forms the base of the soup and adds flavor.
  • ⅓ cup + 2 tablespoons rice vinegar or cider vinegar: Provides acidity and brightness to the broth.
  • ⅓ cup + 2 tablespoons reduced-sodium soy sauce (use Tamari for gluten-free): Adds umami flavor and saltiness.
Spice:
  • ¼-½ teaspoon red pepper flakes (to taste): Offers optional heat depending on preference.

How to Make a New Cabbage Soup Diet Soup.

  • Prepare the pan and aromatics: Lightly coat a large pan or pot with cooking spray. Heat 1 teaspoon of olive oil over medium heat.
  • Sauté the chicken and vegetables: Add the diced chicken, red bell peppers, onions, ginger, garlic, and red pepper flakes (optional) to the pan. Stir-fry constantly for 4-5 minutes until the chicken is cooked through and slightly browned.
  • Build the soup: Pour in the chicken broth, rice vinegar, and soy sauce. Add the shredded cabbage, broccoli slaw, and carrots. Bring the mixture to a boil.
  • Simmer and soften: Reduce heat, cover the pan, and simmer for 10-15 minutes, or until the vegetables are tender and cooked through.
  • Enjoy and store: Serve the soup hot and adjust seasonings to taste. Leftovers can be frozen in portion-sized containers for later enjoyment.
Tips:
  • Feel free to adjust the amount of red pepper flakes for desired spice level.
  • Substitute other vegetables like green beans, zucchini, or mushrooms for variety.
  • If you prefer a thicker soup, mash some of the cooked cabbage before serving.
  • This recipe is easily doubled or tripled to feed a larger crowd.

Helpful Tips About this Recipe

Food Facts
The original Cabbage Soup diet requires that you eat large amounts of cabbage soup for seven days. During that time, you can also eat certain fruits and vegetables, beef, chicken, and brown rice, according to a set schedule. Proponents of the cabbage soup diet say it’s a good way to quickly lose a few pounds.
You can easily enjoy my soup to replace the original cabbage soup if you are looking to quickly lose a few pounds. I love this healthy soup so when I make it, I usually enjoy it for lunch or dinner several times a week and freeze the rest for another time.
Healthy Benefits
Such a healthy way to get veggies into your diet. This soup is low-calorie, low-fat, low-carb, gluten-free and dairy-free. The one thing it’s not…Low in sodium. All the sodium in this soup comes from the chicken broth and less sodium soy sauce. If you are on a low-sodium diet, this soup is probably not a good choice for you. 
Shopping Tips
I’ve tried most of the chicken broths available and my favorite is Swanson’s reduced-sodium chicken broth. It comes in a 10, 32, and 48-ounce container.
If you are on a strict low-sodium diet, choose a chicken broth that has a lot less sodium than this one. Most markets sell a no-sodium chicken broth
Chopped or crushed ginger, in a jar, can be found in the produce section near garlic, in a jar.
WW Freestyle SmartPoints 0-Blue
WW SmartPoints 1-Green
SKINNY FACTS: for 1 main course serving (2 cups each)
150 calories, 2g fat, 1g sat. fat, 28mg chol, 20g prot, 15g carbs, 4g fiber, 1,309mg sodium, 5g sugar
FACTS: for Freestyle SmartPoints (2 cups)
24 calories, 0g sat. fat, 1g sugar, 4g protein
A New Cabbage Soup Diet Soup

 

Diet Cabbage Soup

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

4.75 from 8 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Soup
Cuisine Asian
Servings 8
Calories 150 kcal

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

Instructions
 

  • 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: 2cupsCalories: 150kcalCarbohydrates: 15gProtein: 20gFat: 2gSaturated Fat: 1gCholesterol: 28mgSodium: 1309mgFiber: 4gSugar: 5gGreen Smart Points: 1Plus Points: 4
Tried this recipe?Let me know how it was!

22 Comments

  1. I’m thrilled for this yummy recipe. I sort of got burned out on the old cabbage soup recipe. This sounds like a welcome change. I’m ALWAYS wanting to drop some lbs. Thanks so much for sharing.

  3. I finally got around to making this today and know I’m going to love every slurp! Very favorable and a welcome change! Thanks again for sharing!

  4. Oh good Marsha. It’s a wonderful soup to help get back on track of healthy eating!
    Wishing you all the very best in 2020!

  6. I’m so glad you enjoy this soup, Vee. I always keep some on hand in my freezer.
    Thanks for letting me know!
    My best,
    Nancy

  8. Marilyn, I used regular rice vinegar. I prefer it. Seasoned rice vinegar is flavored with small amounts of sugar and salt.
    All the best,
    Nancy

  11. 5 stars
    Tastes great. Kind of hot and sour, wonderful flavor. The veges stay a little crunchy if you cook for the 15 minutes. I’ll be making this a lot.

  12. I’m thrilled you loved this healthy soup! Thanks, Michelle. It freezes great and I always have some on hand in my freezer!
    My best wishes,
    Nancy

  13. 5 stars
    I have had this on my “want to try” list for awhile and finally did. Sorry I waited. I shredded my own cabbage and instead of the broccoli slaw, used extra cabbage as suggested. I used 1/3 cup cider and 2 tbsp rice vinegar and extra red pepper flakes (I like spicy). I waited to rate this until I defrosted some. The cabbage was a little softer after freeze/defrost (I slightly preferred it prior to freezing) but definitely a keeper.

  14. You are so nice to share your thoughts on this soup. Thanks, Debbie! And you’ve proven how flexible it is. You can easily add some spice or keep it mild. If you like the cabbage a bit crunchy, cook it a little less time before freezing the soup. Then when it’s defrosted it will not be too soft for you.
    All the best,
    Nancy

  17. You could bring the sodium way down by using a much lower sodium chicken broth. Most markets sell one including Trader Joe’s. They even make a no-sodium broth. That said it will taste quite different without the sodium. I hope this helps, Melanie!
    My very best,
    Nancy

  21. 5 stars
    I love the flavors! I’m cooking it a bit longer than recommended because I’d prefer veggies a bit softer.
    Thanks Nancy
    PS
    LOL, I’m still waiting on my signed copy of your first edition Skinny kitchen:-)

4.75 from 8 votes (5 ratings without comment)

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