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Soul-Warming Cabbage & Chicken Soup

A comforting and nourishing soup made with cabbage, chicken, and aromatic vegetables, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

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 stalks celery, 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
  • 1 cup cooked rice, small pasta, or shredded potatoes (optional for a heartier soup)

Method
 

Preparation
  1. Pat the chicken dry and season lightly with salt and pepper.
  2. Heat the oil in a large Dutch oven or heavy pot over medium heat.
Cooking
  1. Add the chicken to the pot and sear for 2 to 3 minutes per side until light golden. Remove chicken to a plate.
  2. 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.
  3. 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.
  4. Return the seared chicken to the pot. Pour in chicken broth, add the bay leaf and thyme. Bring to a gentle boil.
  5. 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.
  6. Remove the chicken and shred it with two forks. Return shredded chicken to the pot.
  7. Stir in lemon juice or vinegar and chopped parsley. Taste and adjust salt and pepper.
  8. Ladle into bowls and garnish with an extra sprinkle of parsley or a drizzle of olive oil.

Notes

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 a vegetarian version, replace chicken with firm white beans and use vegetable broth.