Chicken Cabbage Soup
Warm up with this hearty chicken cabbage soup made with tender chicken, fresh veggies, and savory broth—a simple, healthy meal ready in under an hour.
Ingredients
Chicken
- Choose one pound of skinless chicken. You can use boneless chicken breast or chicken thighs depending on flavor and texture preferences. If you have frozen chicken, thaw it fully first. Or, if you want quick prep, you can also use rotisserie chicken (remove and chop the chicken meat).
Head of Cabbage (1 medium)
- A green cabbage is standard but savoy or napa cabbage also works for this recipe. You’ll want to slice or coarsely chop the leaves. If you’re learning how to make cabbage in soup, aim for half-inch strips so they retain some bite.
Carrot (2-3 large)
- Carrot offers color sweetness, and nutrients. Slice or dice them into smaller pieces so they cook evenly.
Celery (2-3 ribs)
- Celery adds subtle flavor and aroma. Chop into half-inch segments for best results.
Onion (1 medium)
- Yellow or white onion works. Dice it fine so it blends well.
Garlic (4 cloves)
- Garlic is essential to building that fragrant base. You can finely mince or crush. If you’re a big fan of garlic don’t hesitate to add an additional clove or two.
Broth (6-8 cups)
- You can use chicken broth or a mix of chicken stock and water. If you prefer a deeper flavor opt for low sodium so you can control the salt yourself. Some folks combine half broth and half water to keep the taste balanced.
Seasoning
- Common picks include italian seasoning salt and pepper, and possibly a pinch of chili flakes if you like heat. Start with a teaspoon of italian seasoning. If you want an Asian flair, a drizzle of sesame oil or toasted sesame oil is delicious. Add a dash of pepper to taste near the end.
Additional Vegetables (Optional)
- Some people like to toss in broccoli florets or spinach for extra nutrients. If you do add them near the end to prevent overcooking.
Fresh Herbs
- Chopped parsley dill, or cilantro can brighten the final dish. Fresh parsley is especially popular if you aim for classic flavors.
Instructions
Step 1: Gather and Prep Ingredients
- Chop Vegetables
- Rinse and peel the carrot. Slice it into chunks or half-moons. Chop the celery in similar-size pieces. Dice your onion. Finely mince or crush the garlic.
- Handle the Cabbage
- Slice the head of cabbage into strips. Rinse the slices and set aside.
- Prepare the Chicken
- If you picked chicken breast or chicken thighs, cut them into smaller cubes or strips. If you plan to cook the chicken whole and shred later, keep them intact. Alternatively, if using rotisserie chicken, pull the meat from the bones. If you do that, hold off on adding the chicken until the final phase of cooking.
Step 2: Saute the Base
- Heat the Pot
- Set a large soup pot or Dutch oven on the stovetop and heat over medium-high. Add a tablespoon of oil (olive oil or sesame oil, depending on your preference) and let it warm up until it shimmers.
- Saute Onions and Garlic
- Toss in the onions and garlic, stirring occasionally. Cook for about 2 minutes until they become fragrant.
- Add Celery and Carrots
- Mix in the celery and carrot pieces. Continue to saute for another 3 minutes. This step softens the vegetables and releases extra aroma. If you want a deeper layer of flavor, add a pinch of salt and pepper at this point.
Step 3: Combine Chicken and Broth
- Add the Chicken
- If you’re working with raw boneless skinless chicken cubes or strips, add the chicken into the pot. Stir gently for a minute to let the surface seal. If using whole pieces, place them carefully so they brown slightly. If you’re using rotisserie chicken or leftover chicken, wait until later in the process so it doesn’t overcook.
- Pour in Broth
- Add your broth or chicken stock. If it’s cold, let it warm. You can start with 6 cups and add more if you prefer a brothier consistency. This is also where you can incorporate extra water if needed. The pot should have enough liquid to cover the solids.
- Stir in Seasoning
- Spoon in your chosen seasoning. This might be a teaspoon of italian seasoning plus a dash of chili flakes. Add pepper to taste. Keep tasting as you go so you don’t oversalt.
Step 4: Bring to a Boil and Simmer
- Bring to a Boil
- Increase your heat to high until the soup begins to bubble. This might take a few minutes. Once you see a rolling boil, reduce the heat to medium heat or medium-low so you can simmer gently.
- Add the Cabbage
- Once the soup is at a simmer, add the cabbage. Stir to distribute it evenly. If your pot seems crowded, let the leaves wilt a bit, then stir again.
- Cover the Pot
- Put the lid on (slightly ajar if you need to let steam escape) and let the mix simmer. Keep the flame steady so it doesn’t boil too hard.
- Simmer for 10
- You’ll want to simmer for 10 to 15 minutes or until the cabbage is tender. If you used raw chicken pieces, check one for doneness. If it’s no longer pink and reaches an internal temp of 165°F, you’re good. For whole pieces, you can remove them now, then shred the meat and return it to the broth.
Step 5: Final Adjustments
- Shred the Chicken
- If you started with whole chicken breast or chicken thighs, remove them carefully using tongs. Let them cool slightly, then shred the chicken with two forks. Return the shredded chicken to the pot. If you used raw cubed meat, you can skip this step unless you prefer a shredded texture.
- Taste and Season
- Sample a spoonful of broth. Season with additional salt and pepper as needed to your preferred taste. Add extra italian seasoning or fresh chili flakes if you want more depth. If you want an Asian-inspired finish, swirl in a bit of toasted sesame oil at this point.
- Add Fresh Herbs
- Stir in your fresh parsley or other fresh herbs you enjoy. This final burst of green makes the soup pop. If you have leftover spinach or kale, you could toss that in too for extra nutrients.