Name: Chicken Cabbage Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 medium carrots, chopped; 2 celery ribs, chopped; 1 medium yellow onion, diced; 2 teaspoons garlic, minced; 6 cups chicken broth; 2 boneless, skinless chicken breasts (or 3-4 thighs); 1 ½ cups shredded green cabbage; ½ pound baby red potatoes, quartered; 2 springs fresh thyme; 1 bay leaf; ½ teaspoon salt; ½ teaspoon pepper; Fresh parsley, for garnish

Jump to Recipe · Leave a Review

Chicken Cabbage Soup is a comforting bowl of warmth that celebrates simple, wholesome ingredients coming together in perfect harmony. This American dish has a rich, savory broth that’s light yet satisfying, featuring tender chicken, crisp vegetables, and a splash of fresh flavor from herbs. It’s like wrapping yourself in a cozy blanket on a chilly night, offering nourishment both physically and emotionally.

Pin this for later!

I first stumbled upon Chicken Cabbage Soup during a family gathering, where everyone was raving about its deliciousness. As I savored each spoonful, I realized this wasn’t just another soup; it was a nostalgic compilation of flavors that reminded me of home and heartwarming dinners spent with loved ones. Whether you’re looking for an easy weeknight dinner or a healthy option any day of the week, this recipe excels in flavor and ease, making it a go-to favorite.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Cabbage Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Cabbage Soup

Why You’ll Love This Recipe

Simple & Quick: Ready in just an hour, with only 15 minutes of prep time.
Irresistible Flavor: A wonderfully savory taste complemented by tender chicken and fresh veggies.
Eye-Catching Appeal: The vibrant colors of the cabbage and carrots make it visually delightful.
Flexible Serving: Perfect as a main dish on chilly days, or a satisfying meal prep option.
Diet-Friendly Options: Naturally low-carb, gluten-free, and can easily be made dairy-free.

Ingredients You’ll Need

2 tablespoons olive oil: Provides a rich flavor base for sautéing your vegetables. Feel free to substitute with canola or avocado oil if you prefer.
2 medium carrots, chopped: Adds a sweet earthiness and a splash of color to the soup. You can use parsnips for a variation in taste.
2 celery ribs, chopped: Brings a crunchy texture and a distinct flavor, complementing the other veggies. Leeks can be used as an alternative.
1 medium yellow onion, diced: The aromatic foundation of the soup. Swap with shallots for a milder sweetness if desired.
2 teaspoons garlic, minced: Enhances all the flavors with its robust essence. Fresh garlic is best, but jarred minced garlic works fine too.
6 cups chicken broth: The soul of the soup—rich, savory, and super comforting. Homemade is ideal, but low-sodium store-bought is a great shortcut.
2 boneless, skinless chicken breasts: Juicy and tender, they offer a satisfying bite. You can substitute with chicken thighs for more flavor.
1 ½ cups shredded green cabbage: Adds texture and nutrition. Napa cabbage can be used for a milder taste or even Bok Choy.
½ pound baby red potatoes, quartered: Provide heartiness and a creaminess when cooked. Regular potatoes or Yukon Gold work well, too.
2 sprigs fresh thyme: Infuse a wonderful herbal note. Dried thyme can be used, but reduce to about 1 teaspoon.
1 bay leaf: Adds depth to the flavor profile. It’s important to remember to remove it before serving.
½ teaspoon salt: Enhances all the flavors; season according to your taste preferences.
½ teaspoon pepper: Gives a bit of heat. Use freshly cracked pepper for an enhanced flavor.
Fresh parsley, for garnish: Adds a bright pop of color and freshness when sprinkled over the soup just before serving.

How to Make Chicken Cabbage Soup

Heat the oil: In a large Dutch oven, set over medium heat, add 2 tablespoons olive oil. Allow it to warm for a minute, releasing its aromatic essence.

Sauté the vegetables: Add 2 medium carrots (chopped), 2 celery ribs (chopped), and 1 medium yellow onion (diced) to the pot. Cook for about 5-7 minutes, stirring occasionally, until everything is crisp-tender and the onions are translucent. This step builds a flavorful base to your soup.

Add garlic: Stir in 2 teaspoons of minced garlic, cooking for 30-60 seconds until it becomes fragrant. You want just a hint of browning, but beware not to overcook it.

Bring in the broth: Pour in 6 cups of chicken broth, and add 2 boneless, skinless chicken breasts (or thighs, if you prefer), 1 ½ cups shredded green cabbage, and ½ pound quartered baby red potatoes. Nestle in 2 sprigs of fresh thyme and 1 bay leaf, followed by ½ teaspoon salt and ½ teaspoon pepper.

Simmer away: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes until the chicken is cooked through and the vegetables are tender. The scent will be mouthwatering, coaxing everyone to the kitchen.

Shred the chicken: Once the chicken is done, remove it to a bowl and shred with two forks. Return the shredded chicken back to the pot and allow it to warm through for a few minutes. This method ensures each bite has the perfect mix of chicken and veggies!

Finish it off: Discard the bay leaf and thyme sprigs—your soup is now ready! Garnish with fresh parsley before serving. Enjoy the delightful, heartwarming goodness in each bowl.

Storing & Reheating

For leftover Chicken Cabbage Soup, let it cool at room temperature for no more than two hours before transferring it to an airtight container. Store in the refrigerator for up to 4 days, or freeze in portions for up to 3 months. When reheating, simply warm it in a pot over medium heat or in the microwave until steaming hot. Be aware that the texture of the cabbage may change slightly after freezing and reheating, but a splash of fresh broth can help revive it.

Chef’s Helpful Tips

Avoid overcooking: Make sure to check your chicken for doneness! Cooking it too long can lead to dry meat. The internal temperature should reach 165°F for safety.
Fresh herbs matter: Using fresh thyme and parsley really elevates the flavor, but dried herbs can also work as an alternative if fresh isn’t available.
Batch cooking: This soup is great for meal prep! Make a double batch to have leftovers ready to go for busy weeknights.
Texture control: If you like your veggies crunchier, add the cabbage and potatoes halfway through the simmering process instead of at the start.
Flavor boost: Feel free to add your favorite vegetables or beans for extra nutrients. Spinach or kale can be delicious additions at the end of cooking.
Make it spicier: A pinch of red pepper flakes can add a lovely kick if you enjoy some heat.

Chicken Cabbage Soup is not just a delightful dish; it’s a hug in a bowl, filled with nutrients and flavors to nourish your body and soul. With its comforting appeal and easy preparation, this soup is destined to become a staple in your home. Don’t hesitate to experiment with the ingredients and make it your own. Enjoy every last bite!

Recipe FAQs

Can I make this Chicken Cabbage Soup ahead of time?

Absolutely! You can make this soup a day in advance. It actually allows the flavors to meld beautifully. Just be sure to store it in an airtight container in the refrigerator and reheat it gently before serving.

How can I make Chicken Cabbage Soup in a slow cooker?

To make this in a slow cooker, sauté your vegetables and garlic first, then transfer them to the slow cooker. Add the broth and other ingredients (except for parsley) and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken in the last 30 minutes before serving.

What can I use instead of chicken breasts?

You can use boneless, skinless chicken thighs for a more flavorful option or even leftover rotisserie chicken for a quicker preparation. Just be sure to add the chicken later in the cooking process if it’s already cooked.

Is this soup freezer-friendly?

Yes! Chicken Cabbage Soup freezes well. Portion it into freezer-safe containers, leaving some space for expansion, and you can store it for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating.

More Dinner Recipes

Pozole Verde

👉 If you make my Chicken Cabbage Soup recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.

Chicken Cabbage Soup