Chicken And Cabbage Soup

by
This Chicken and Cabbage Soup is light, comforting, and deeply satisfying. It comes together in one pot, combining tender chicken, sweet green cabbage, and aromatic vegetables in a savory, herb-infused broth.

Ingredients

  • Protein & Base:
    • 1.5 lbs boneless, skinless chicken breasts or thighs
    • 1 tablespoon olive oil or butter
  • Aromatics & Vegetables:
    • 1 large yellow onion, diced
    • 3 medium carrots, sliced into rounds
    • 3 stalks celery, sliced
    • 4 cloves garlic, minced
    • ½ head green cabbage, chopped into bite-sized pieces (about 6 cups)
  • Broth & Herbs:
    • 6 to 7 cups low-sodium chicken broth
    • 1 teaspoon dried Italian seasoning (or dried thyme)
    • 1 bay leaf
    • Salt and freshly cracked black pepper to taste
  • Optional Finish:
    • 1 tablespoon fresh lemon juice (for brightness)
    • Fresh chopped parsley for garnish

Step-by-Step Instructions

Step 1: Sauté the Aromatics

  1. Heat the olive oil over medium heat in a large Dutch oven or soup pot.
  2. Add the diced onion, carrots, and celery. Cook for 5 to 6 minutes until the vegetables begin to soften.
  3. Stir in the minced garlic and cook for another 30 to 60 seconds until fragrant.

Step 2: Build the Soup Base

  1. Add the chopped cabbage, chicken broth, Italian seasoning, bay leaf, salt, and pepper to the pot. Stir well.
  2. Nestled the raw chicken breasts (or thighs) directly into the liquid, ensuring they are submerged.

Step 3: Simmer and Shred

  1. Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently for 20 to 25 minutes (until the chicken is cooked through to 165°F and the cabbage is tender).
  2. Remove the chicken breasts from the pot and transfer them to a cutting board or plate. Shred using two forks (or dice into bite-sized pieces).
  3. Return the shredded chicken back to the pot and stir to combine. Discard the bay leaf.

Step 4: Finish and Serve

  1. Stir in the fresh lemon juice to elevate the savory broth. Taste and adjust seasoning with extra salt or black pepper if needed.
  2. Ladle hot into bowls and top with fresh parsley.

Customization Ideas

  • Slow Cooker Option: Add all ingredients (except the lemon juice and parsley) to your slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Remove chicken, shred, return to the crockpot, and finish with lemon juice.
  • Add Grains or Beans: Toss in 1 can of rinsed white beans (like Cannellini) or cooked rice/quinoa during the last 5 minutes of simmering for extra heartiness.

Leave a Comment