Cabbage & Chicken Soup
Introduction
I stumbled onto this Soul-Warming Cabbage & Chicken Soup on a rainy evening when I needed something simple, nourishing, and cozy. The kitchen smelled of garlic and simmering stock, and the first spoonful felt like a warm blanket. I adapted it from family notes and little experiments, and it quickly became my go-to when I wanted comfort without fuss.
This soup is one of those recipes that feels gentle and healing. I sometimes tweak it after reading other favorites, like a caramel-forward variation I admired online, which inspired a sweet onion twist in one batch (see this caramelized onion chicken soup for a tasty spin: caramelized onion chicken soup recipe). Friends always ask for seconds, and my kitchen always smells like home when it simmers.
The Magic in This Recipe
This recipe is magic because it turns humble ingredients into something soulful and satisfying. It’s quick enough for weeknights, gentle on the stomach when you’re under the weather, and flexible enough for picky eaters. With simple swaps you can make it lower in carbs, vegetarian, or heartier with grains. The flavors deepen the longer it simmers, while cabbage gives body and a gentle sweetness that balances the savory chicken.
Ingredients You’ll Need
For the Soup Base
- 2 tablespoons extra-virgin olive oil (or avocado oil)
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 2 large carrots, sliced into 1/4-inch rounds (about 1 cup)
- 2 celery stalks, sliced (about 3/4 cup)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
For the Chicken and Broth
- 1 pound boneless, skinless chicken thighs or breasts (thighs give more flavor)
- 6 cups low-sodium chicken broth (use homemade or high-quality boxed)
- 1 bay leaf
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
For the Cabbage and Finish
- 1/2 medium green cabbage, thinly sliced (about 6 cups shredded)
- 1 tablespoon tomato paste (optional, for depth)
- 1 tablespoon lemon juice or apple cider vinegar (brightens flavor)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Optional: 1 cup cooked rice, small pasta, or shredded potatoes for a heartier soup
Notes on quality and substitutions
- Use a good chicken broth for richer flavor. Low-sodium lets you control salt.
- Savoy or Napa cabbage works well and is slightly more delicate.
- For vegetarian version, replace chicken with firm white beans and use vegetable broth.
How to make Soul-Warming Cabbage & Chicken Soup You’ll Crave Daily
Step 1: Prepare the chicken and aromatics (5 minutes)
- Pat the chicken dry and season lightly with salt and pepper.
- Heat the oil in a large Dutch oven or heavy pot over medium heat.
Step 2: Brown the chicken briefly (6 to 8 minutes)
- Add the chicken to the pot and sear for 2 to 3 minutes per side until light golden. You are not cooking through. Remove chicken to a plate. The browned edges add flavor.
Step 3: Sauté the vegetables (5 to 7 minutes)
- Add the onion, carrots, and celery to the pot. Cook over medium heat, stirring, until the onion is translucent and carrots begin to soften, about 5 minutes.
- Add the garlic and cook 30 seconds more until fragrant. If using tomato paste, stir it in now and cook 1 minute to deepen the flavor.
Step 4: Build the soup (1 minute)
- Return the seared chicken to the pot. Pour in 6 cups chicken broth, add the bay leaf and thyme. Bring to a gentle boil.
Step 5: Simmer and tenderize (20 to 25 minutes)
- Reduce heat to low, cover, and simmer for 15 minutes. Add the shredded cabbage, recover, and simmer another 10 to 15 minutes until the cabbage is tender and the chicken is cooked through. Chicken should reach 165°F (74°C) and be easy to shred with a fork. The cabbage should be wilted and slightly translucent.
Step 6: Finish and adjust (2 to 3 minutes)
- Remove the chicken and shred it with two forks. Return shredded chicken to the pot.
- Stir in lemon juice or vinegar and chopped parsley. Taste and adjust salt and pepper. If the broth tastes flat, a little acidity will brighten it.
Step 7: Serve
- Ladle into bowls and garnish with an extra sprinkle of parsley or a drizzle of olive oil. If using cooked rice or pasta, add to bowls before ladling soup for a heartier meal.
Recipe Tips and Tweaks
Expert tips
- Use bone-in chicken for deeper flavor; simmer 10 to 15 minutes longer and remove bones before shredding.
- Don’t overcook the cabbage. You want it tender but with a slight bite.
- Taste and adjust seasoning after the lemon or vinegar addition, as acidity changes perceived salt.
Common mistakes to avoid
- Skipping the sear. Browning chicken and veg adds valuable flavor.
- Adding cabbage too late or too early. Add about halfway through cooking so it softens without dissolving.
Variations
- Vegetarian: swap chicken for 2 cups cooked white beans and use vegetable broth.
- Low-carb: skip rice or pasta; add mushrooms and kale for more texture.
- Spicy: add a pinch of red pepper flakes when sautéing onions.
Storage and reheating
- Refrigerate in airtight containers for up to 4 days.
- Freeze up to 3 months (best without cooked rice; add fresh when reheating).
- Reheat gently on the stove over low heat until just simmering to preserve tenderness.
How to Serve
Best pairings
- Crusty sourdough or rye bread to soak up the broth.
- A simple green salad with vinaigrette to contrast the warm soup.
- For drinks, try a light white wine or a hot herbal tea.
Plating tips
- Serve in wide bowls so the cabbage and chicken are easy to spoon.
- Garnish with fresh parsley and a lemon wedge on the side.
Nutrition note
- Roughly 1.5 to 2 cups per serving; calorie count varies by additions. A basic bowl without grains is approximately 220 to 300 calories depending on chicken cut.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes. The flavors improve after a day in the fridge. Reheat gently on the stove and add a splash of broth if it has thickened.
Q: Can I freeze the leftovers?
A: Yes. Freeze in airtight containers for up to 3 months. If you added rice or pasta, freeze without them and add fresh when reheating.
Q: What can I use instead of cabbage?
A: Savoy, Napa, or thinly sliced kale work well. Kale should be added later and cooked until just tender.
Q: How do I prevent the soup from becoming watery?
A: Use the amount of broth listed and simmer uncovered briefly at the end if you want a thicker broth. Adding a small amount of cooked rice or beans will also give body.
Q: Can I make this vegetarian or dairy-free?
A: Yes. Replace chicken with beans or tofu and use vegetable broth. The recipe is naturally dairy-free.
Conclusion
I hope this Soul-Warming Cabbage & Chicken Soup becomes a favorite in your home the way it did in mine. It’s forgiving, nourishing, and full of small comforts that turn ordinary nights into something memorable. If you enjoy experimenting with vibrant, seasonal soups, you might also like this related recipe: A Vibrant Beet Soup You’ll Crave All Winter — Sweet Potato Soul. Give this cabbage and chicken soup a try, leave a note about your tweaks, and tell me what you loved most about it.
“This soup feels like a hug in a bowl. Mild, flavorful, and so easy to make perfect for busy days and cold nights.”
Soul-Warming Cabbage & Chicken Soup
Ingredients
Method
- Pat the chicken dry and season lightly with salt and pepper.
- Heat the oil in a large Dutch oven or heavy pot over medium heat.
- Add the chicken to the pot and sear for 2 to 3 minutes per side until light golden. Remove chicken to a plate.
- Add the onion, carrots, and celery to the pot. Cook over medium heat, stirring, until the onion is translucent and carrots begin to soften, about 5 minutes.
- Add the garlic and cook 30 seconds more until fragrant. If using tomato paste, stir it in now and cook 1 minute to deepen the flavor.
- Return the seared chicken to the pot. Pour in chicken broth, add the bay leaf and thyme. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15 minutes. Add the shredded cabbage, recover, and simmer another 10 to 15 minutes until the cabbage is tender and the chicken is cooked through.
- Remove the chicken and shred it with two forks. Return shredded chicken to the pot.
- Stir in lemon juice or vinegar and chopped parsley. Taste and adjust salt and pepper.
- Ladle into bowls and garnish with an extra sprinkle of parsley or a drizzle of olive oil.
Notes
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