Nutrition Facts
  Servings Per Recipe: 6
  Serving Size: 1 serving
Amount Per Serving
  Calories 320.1
  Total Fat 1.9 g
      Saturated Fat 0.4 g
      Polyunsaturated Fat 0.5 g
      Monounsaturated Fat 0.4 g
  Cholesterol 68.4 mg
  Sodium 119.9 mg
  Potassium 889.2 mg
  Total Carbohydrate 49.4 g
      Dietary Fiber 3.6 g
      Sugars 4.7 g
  Protein 29.5 g
  Vitamin A 4.6 %
  Vitamin B-12 7.5 %
  Vitamin B-6 40.3 %
  Vitamin C 85.2 %
  Vitamin D 0.0 %
  Vitamin E 1.6 %
  Calcium 12.2 %
  Copper 11.3 %
  Folate 17.9 %
  Iron 16.4 %
  Magnesium 21.1 %
  Manganese 28.8 %
  Niacin 68.5 %
  Pantothenic Acid     12.2 %
  Phosphorus     28.2 %
  Riboflavin 10.1 %
  Selenium 32.7 %
  Thiamin 10.9 %
  Zinc 8.6 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Sweet n' Sour Chicken and Cabbage Soup

View the full Sweet n' Sour Chicken and Cabbage Soup Recipe & Instructions
Submitted by: WITTSEND

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Sweet n' Sour Chicken and Cabbage Soup

143 calories of Chicken Breast (cooked), no skin, (0.50 breast, bone and skin removed)

141 calories of Brown Sugar, (0.17 cup, packed)

39 calories of Cabbage, fresh, (0.17 head, medium (about 5-3/4" dia))

11 calories of Cider Vinegar, (0.33 cup)


Nutrition & Calorie Comments  

One CUP of brown sugar? Are you sure this isn't a typo? Submitted by:
FRANKFURTER1
(12/22/11)
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I'd rather broil than par boil the chicken for more taste and use less of the brown sugar and vinegar. Submitted by:
NONNAOF2
(12/21/11)
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I am all for cutting down on sugar...but people please please please stop using artifical sweetners like Splenda! Anyway...I love the idea of steeping the stevia leaves in the water for sweetness...I am going to do that! Also instead of salt I would use Braggs Amino Acids. Try it! Submitted by:
RARANM
(7/30/10)
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Way to much sugar for me... Submitted by:
RAGGEDY_ANN
(7/30/10)
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Too much sugar for me, did substitute splenda, but still found the soup lacking. Submitted by:
2RICKIE
(7/30/10)
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Splenda BROWN sugar? Wow I've got to find this because the recipe sounds delish! Submitted by:
TABBYARTS
(6/1/10)
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TO MUCH SUGAR, I AM DIABETIC NOT GOOD FOR ME. Submitted by:
SADIEDOLORES
(6/1/10)
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I haven't tasted this soup but it's similar to one made without chicken. That one has broth, cabbage, tomatoes (canned) and lemon as well as the sugar. I've used vinegar instead of the lemon but it's not quite as good. I also use sweetner instead of sugar. I use sodium free broth. Submitted by:
TIAMET2
(6/1/10)
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Very high in calories. i'll stick to the old regular recipe. Submitted by:
CHOCOLATE1001
(6/1/10)
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Week 4 on nutrisystem for me. I can have unlimited cabbage. I'll leave out the cabbage I need to lower the calories. I'm getting lots of protein with the program meals. Submitted by:
WALKERSSS
(5/17/10)
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I think adding carrots, onion, garlic, and celery would make this even better especially on a cold evening and would stretch the recipe and lesson the calories. I too will use splenda brown or splenda and a drizzle of molasses for a rich flavor Submitted by:
QUEENTAMMY
(4/28/10)
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I'm definitely trying this with the Splenda brown sugar. Lots of protein in this soup! I like that. Submitted by:
CROTH5
(4/16/10)
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320 calories for cabbage soup is Way to high. I will use brown sugar splenda instead and also broil the chicken to remove fat and increase flavor of chicken. Submitted by:
SUNFISHDEB
(4/16/10)
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Will use 3.5 part Splenda no calorie and 0.5 part Dark Honey instead of Brown Sugar----loved the rest!!!! Submitted by:
KOMAL53
(4/16/10)
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very good soup recipe I used brown sugar splendra Submitted by:
JEANY42
(4/15/10)
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sounds great but too much sugar and vinegar for me. will have a play with the recipe but like the concept. Submitted by:
LUCKYBMAGIRL
(4/15/10)
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I love cabbage, but will use Splenda Brown Sugar. I will also use real salt, but less. Submitted by:
PATRICIAANN46
(4/15/10)
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less sugar; add ginger for an asian concept and more veggies. You could also use low-salt chicken broth for even better flavor. I have made many soups like this and it always turns out good. It is light enough for cool spring nights. Submitted by:
SUSANVLD39
(4/15/10)
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Can't wait to make this, but I'm going to try steeping a few stevia leaves in the broth for sweetness so I can cut down on the sugar--'cause I have a feeling I'm going to like this a LOT but I'm trying to eat less sugar. Thanks! Submitted by:
LILASHOME
(12/15/09)
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How does adding a cup of sugar to soup make it a healthy recipe? Submitted by:
TENNESSEEROSE
(12/23/08)
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THE NO-SALT AND LITE SALTS ARE HIGH IN POTASSIUM AND DO DAMAGE TO YOUR KIDNEYS! USE REGULAR SALT: JUST USE 1/4 OR 1/2 THE AMOUNT CALLED FOR! IF YOU CAN DO WITHOUT IT TOTALLY, ALL THE BETTER! TRY USING A LITTLE DRIED THYME ALONG WITH FINELY GROUND CELERY SEED IN STEAD OF THE SALT, IT'S GOOD SEASONIG! Submitted by:
STILLKICKINGING
(12/23/08)
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Sounds good, I can do without the brown sugar though. Submitted by:
MARSHA48
(10/24/08)
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Can not wait to make this I love cabbage - my family not so much but.. I feel they will enough the sweet/sour combo I will add a bit less sugar though. Submitted by:
FIT-N-FUNNY2839
(8/29/08)
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I love cabbage. Sounds great but w/ less sugar. Submitted by:
MARGARETMCALL
(8/25/08)
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i will definately modify the sugar, that's 5 tbsps. sugar per servings. but love cabbage soups. Submitted by:
ANNEIA
(8/21/08)
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I knew I should of bought that splenda it was the first time I had seen brown sugar splenda. DARN! Can't wait to try this sweet sour yum. Submitted by:
DEBRA013
(8/20/08)
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What I love about this is that it looks so easy to make! I might downsize on that brown sugar though. Submitted by:
THERESAKP
(8/20/08)
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Using splenda brown sugar in this recipe is a great idea! Submitted by:
DONNADW
(8/20/08)
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have to try this with Splenda brown sugar. Submitted by:
ACLINE9527
(8/20/08)
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Seems a lot of sugar, maybe too sweet. Submitted by:
FANCIKAT
(8/20/08)
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