Chicken, Rice and Cabbage Soup

"A tasty soup from a cookbook called "Lean and Lovin' It". Cut down on the white pepper and cayenne for a less spicy soup."
photo by Jenny Sanders photo by Jenny Sanders
photo by Jenny Sanders
photo by Kelli D. photo by Kelli D.
photo by Nimz_ photo by Nimz_
Ready In:




  • In a medium saucepan over high heat, bring chicken broth to a boil.
  • Add onions and rice.
  • Reduce heat to low.
  • Simmer, covered, for 12 minutes.
  • Meanwhile bring a large pot of water to a boil.
  • Add cabbage and boil for 2 minutes.
  • Drain.
  • Add cabbage and lemon slices to the broth/rice.
  • Simmer for 5 minutes.
  • Add chicken, parsley, salt, white pepper and cayenne.
  • Simmer until the chicken is heated.
  • Stir in the cornstarch mixture.
  • Return soup to a simmer.
  • Serve hot.

Questions & Replies

  1. What does this line of the recipe mean “2 slices lemons” Is it two lemons sliced? Or just two lemon slices? Thank you
  2. What if I don't have any cooked chicken or turkey. Someone just gave me a 20lb. bag of chicken breasts and I need to find a way to use them fairly soon. Right now they are all frozen. They also gave me a lot of cabbage, eggplant, squash, corn and other vegetables. Any suggestion?


  1. Delicious. I saute'd onion, one carrot, one large celery & 3 cloves of minced garlic in olive oil. Then added 8 cups of water and 2 chicken thighs because broth has sodium and we can't use it. I also added 1/4 cup of barley [instedad of rice] and 1/2 cup of yellow split peas because we need the fiber. Everything else we did as instructed and it was yummy! Thank you!
  2. What a great soup and low-fat! I used turkey breast and that's about the only change I made. I'll be making this again and again, and without guilt if I feel like seconds!!
  3. This soup really hit the spot on this cold/windy day. I made it exactly as written. Wonderful flavor that is sure to please everyone. Thanks for sharing, Molly53, I look forward to making it again.
  4. Wonderful soup! I sauteed the onions and cabbage in olive oil and also the chicken.
  5. If you think cabbage only belongs in a beef soup, oh how wrong you are! Both the DH and I loved this -- a comparatively plebian soup elevated to sophistication by the judicious addition of lemon slices (I upped that a little), parsley (ditto), white pepper, and a pinch of cayenne. Definitely goes into the soup rotation!


  1. Purchased a rotisserie chicken to use as my chicken addition....worked great!
  2. Delicious! I used only 1 tsp of cornstarch and tofu instead of chicken and it was just fine.
  3. We enjoyed this very much. I modified the recipe slightly by using raw chicken that I cooked in a skillet first, and lemon juice instead of the lemons. It turned out wonderfully. Thanks for sharing a great recipe.



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