Chicken and Cabbage Puree

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Gluten & Casein FreeThe Charlie Foundation is pleased to present this Ketogenic Diet approved recipe with the collaboration of our partner site


4.03:1 Ratio

397 Calories

7.35g Protein

2.5g Carbohydrate                                                                                                                                                                                                                                                                      

  • 100g chicken broth, Imagine Organic (or use the homemade broth found in the recipe section!)

  • 30g raw green cabbage, shredded

  • 5g raw onion, diced small

  • 1g raw garlic, diced fine

  • 20g cooked chicken breast, diced

  • 15g butter

  • 15g olive oil

  • 15g mayonnaise, Trader Joes Organic

  • salt & white pepper



  1. Add the butter and olive oil to a small pot.  Over medium low heat, melt the butter.  Add the cabbage, onions and garlic to the butter and oil.  Sautee until the vegetables begin to soften.

  2. Add the broth and chicken to the vegetables.  Cover and let the soup simmer over low heat until the vegetables are very soft.

  3. Remove the pot from the heat and add the mayonnaise.Use an immersion blender to puree the soup.

  4. Use an immersion blender to puree the soup.

Some things to remember:

  • If the soup reduces too much, you may add a little water.

  • The mayonnaise is used to help keep the ingredients emulsified once it has been pureed.  If you prefer not use mayonnaise, heavy cream or additional butter and oil may be used in its place.

  • The soup is pureed in the picture, this is optional.

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