Description

This Chicken Cabbage Soup is a delightful blend of flavors with tender chicken, vibrant vegetables, and a savory broth, making it a perfect choice for quick dinners or healthy meals at home. Ready in just an hour, it’s comfort food that’s both satisfying and simple to prepare.

Ingredients

Scale

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

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Instructions

Heat olive oil in a large Dutch oven over medium heat.
Add chopped carrots, celery, and diced onion; cook for 5-7 minutes until crisp-tender, stirring occasionally.
Stir in minced garlic and cook for 30-60 seconds until fragrant.
Pour in chicken broth, then add chicken breasts, shredded cabbage, quartered potatoes, thyme springs, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until chicken is cooked and vegetables are tender.
Transfer chicken to a bowl, shred it, and return to the pot to warm for a few minutes.
Remove and discard the bay leaf and thyme springs before serving. Garnish with parsley.

Notes

Feel free to add other vegetables like bell peppers or peas for additional flavor and nutrients.
This soup can be stored in the refrigerator for up to 3 days, making it great for meal prep.
For a richer flavor, consider adding a splash of lemon juice just before serving.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 3g
Sodium: 560mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 28g
Cholesterol: 70mg