1 PointsPlus

Cabbage Soup Diet Soup


Prep Time: 20 minutes

Cook Time: 15 minutes


1 teaspoons 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


1. 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.


2. 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. 

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

Makes 8 main course servings. Each serving, 2 cups.

Weight Watchers SmartPoints 1
Weight Watchers POINTS PLUS 4

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 SmartPoints (2 cups)
93 calories, 1g sat. fat, 1g sugar, 18g protein

Credit: skinnyKitchen

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