Cabbage soup with chicken quenelles
Chicken fillet provides complete protein, while cabbage adds fiber and makes the soup more filling without a heavy starch load. Butter and broth build a soft, rich flavor that works well for a calm homemade dinner. The result is a simple keto soup with tender chicken quenelles and a clean broth taste.
Preparing the quenelles
Blend chicken fillet (200 g), egg (50 g), onion powder (3 g), and dried parsley (1 g) until smooth. Shape the mixture into small quenelles about the size of a walnut and set them aside on a plate.
Preparing the herb butter
Soften butter (50 g) in advance. Finely chop fresh parsley (25 g), mix it into the butter, and season with table salt (to taste) and black pepper (to taste).
Preparing the soup
Shred cabbage (250 g) into coarse strips. Melt butter (50 g) in a pot, add the cabbage, and fry for 5 minutes over high heat until it softens and takes on a little color.
Pour in chicken or bone broth (700 g), bring it to a boil, and reduce the heat. Gently lower the prepared quenelles into the soup and cook for another 8-10 minutes, until the chicken mixture is fully set and the quenelles feel springy inside.
Taste the soup and adjust the seasoning if needed. Ladle it into bowls and serve at once with a spoonful of herb butter in each portion.
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