Low Histamine Chicken and Cabbage Soup

Like many of my recipes, this chicken and cabbage soup was created when a bunch of random ingredients in my fridge needed to be purposed, plus a day when I felt like a soup. This is simple, made with ingredients available all year round, and surprisingly refreshing and soothing. Also, you know, perfect for those days when you feel like a cleanse and getting rid of some extra pounds. And, also a low histamine chicken and cabbage soup, if the chicken you use is prepared the right way.

How to make a low histamine chicken and cabbage soup

So let’s start with the chicken, although it can be skipped altogether. When on a low histamine diet, we need to avoid eating leftover animal protein or animal protein that was not fresh enough.

The only treatment that stops the formation of histamine triggering bacteria is freezing. So, I make sure the meat I buy is super fresh (processed as recently as possible) or has been flash-frozen after processing. Thawing can be done quickly in cold water (still in the original packaging). Please also read my guide to a low histamine diet, cooking and food preparation for more information.

After thawing, give the meat a good rinse and pat dry well. Cook immediately, as fast as possible (pressure cooking, roasting, or cooking in a pan are absolutely fine, as long as they don’t take hours). Leave the stews and harder pieces of meat for the pressure cooker.

So, I had prepared one of my spatchcocked chicken a day before, shredded and froze the leftovers. That’s what I used for this soup. I just take them out of the freezer and put them in a hot soup, and in five minutes, all is ready to eat. Again, you can totally make this soup vegetarian, but a little chicken gives it something extra soothing.

Souper Cubes

FREEZING stops the histamine triggering bacteria from forming. My favorite ways of freezing food are with Souper Cubes. You can buy the Souper Cubes here.

‘Take out a frozen cube, warm it up in the microwave, on the stove, or bake in the oven. Warm your food up the way that works best for you!‘

The rest is super simple. No additional explanations are necessary. I like to have a low histamine soup like this with some fresh sprouts (of approved vegetables), for some extra nutrition.

If you like this chicken and cabbage soup, you might also want to try the Healing Vegetable Soup with Kale and Broccoli Sprouts.

More low histamine recipes

• Thai Style Curry, Low Histamine
• Sweet Potato Brownie, Vegan, Low Histamine
• Sauteed Cabbage with Fennel and Leeks, Low Histamine
• Instant Pot Beef Taco Bowl with Tostones
• Pao de Beijo – Vegan Sweet Potato Snack Bread

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Chicken and Cabbage Soup. Simple, Soothing, Low Histamine.

(1 votes, average: 5.00 out of 5)

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By Claudia Curici – Serves: 3-4

Prep Time: 10 minutes – Cooking Time: 25 minutes

A low histamine chicken and cabbage soup, if the chicken you use is prepared the right way.

Ingredients

• 2 or 3 tablespoons extra virgin olive oil
• 1 yellow or sweet onion, chopped
• 1 small carrot, finely sliced
• 1 stalk celery, chopped
• 1 thumb size ginger root, peeled and finely chopped
• 1/2 white cabbage finely sliced/shredded
• 1 sprig of fresh thyme
• salt and pepper to taste
• about 5 cups warm water
• Optional: cooked chicken (frozen)
• For serving: fresh cilantro or parsley, vegetable sprouts, extra virgin olive oil

Instructions

1

Add the olive oil to a soup pot, generously covering the pot bottom. When the oil is heated, add the onions, carrot, celery and ginger and sauté for about 10, 15 minutes, stirring occasionally, until the onions are translucent and fragrant.

2

Add the cabbage, the sprig of thyme, salt and pepper. Stir well and add the warm water. Bring to a boil, taste for salt and pepper and add more if necessary.

3

Let simmer on low heat for about 10 minutes, or until the cabbage is soft but not entirely mushy.

4

If you are using cooked chicken, add it at the end, or five minutes before turning the heat off if the chicken was frozen.

5

Serve with vegetable sprouts, extra virgin olive oil, and even a squeeze of lemon if you prefer a more tangy taste.