Chicken Cabbage Soup
My chicken cabbage soup recipe combines tender chicken, fresh vegetables, and a touch of acidity to create a hearty, nourishing meal that’s perfect for comforting dinners.
My family is such a huge fan of soup, especially on a chilly, rainy day. And since I’m a mom first, I make sure what is on the table is as healthy as possible without sacrificing taste, just like my family’s newfound fave. This chicken cabbage soup is healthy and super tasty!
I’m using boneless, skinless breasts to make this recipe healthier and lower fat. And it’s even more delicious with my favorite spices and herbs. Aah! Simple yet so heavenly. ❤️
What Is Chicken and Cabbage Soup?
This hearty soup with star ingredients, chicken and cabbage, is pure satisfaction. Vegetables, like carrots and celery, ramp up the flavor factor even more. Then add seasonings and tomato paste for thickness and a gorgeous color for a wholesome one-pot meal!
Recipe Ingredients
- Chicken – Bite-sized pieces of boneless, skinless chicken breasts is the main ingredient. But you can use the whole chicken if you prefer.
- Vegetables – Sliced cabbage is the main attraction, but it’s made even more beautiful and tasty with onions, carrots, and celery. 😉
- Chicken Stock – Maximize the undeniable deliciousness of chicken with this flavorful liquid.
- Seasoning – Garlic, Italian seasonings, bay leaves, and thyme give this amazing soup an earthy, savory deliciousness.
- Tomato Paste – This guy thickens the soup base while adding balancing acidity, flavor, and color.
How to Make Chicken Cabbage Soup
Follow along with my easy instructions to see how to make chicken cabbage soup in your own kitchen!
- Prep the Pot – Heat the olive oil in a Dutch oven or large soup pot over medium-high heat.
- Cook the Chicken – When the oil is hot, add chopped chicken breast, season with salt and pepper, and cook, stirring frequently, until it’s no longer pink inside, 8-10 minutes.
- Add Vegetables -Add celery, onion, carrots, garlic, and thyme to the same pot. Cook and occasionally stir to prevent burning until the vegetable is slightly softened and the garlic is fragrant, about 5 minutes.
- Add Seasonings – Next, stir in tomato paste, Italian seasoning, and bay leaf. Mix well until the paste is fully combined, then add in chopped cabbage and chicken broth, and stir until combined.
- Simmer – Bring to a boil, then taste and adjust salt and pepper to taste. Reduce the heat to medium-low and then simmer for 15-20 minutes or until the cabbage is tender.
- Serve – Garnish with fresh parsley, pour into a bowl, and serve.
Recipe Variations
- Meaty Substitutions – You can use either chicken thighs or chicken wings in this chicken cabbage soup recipe if you want a more flavorful broth. Pork (bacon for extra specialness😉), beef, and seafood also make an excellent soup base.
- Vegetable Swaps – Squash, potatoes, broccoli, and cauliflower are also wonderful additions. If you replace the carrots with a non-starchy vegetable (orange or red bell peppers), you’ll have low-carb and keto-friendly soup ready to dig into.
- Seasoning – Add a kick of heat with ginger, cayenne, or chili pepper flakes. Or take it up a notch with curry powder, Creole, or taco seasoning for an extra flavor twist.
- Creamy – Enjoy a creamy soup base with the extra milky goodness from coconut milk, heavy cream, or whole milk.
- Asian-Style – Add egg noodles and a bit of ginger, then finish it with a dash of toasted sesame oil, and that’s it!
Tips and Tricks
- If you prefer tomato puree over tomato paste, reduce the broth by a ¼ cup.
- If your soup is too thin, you can make a slurry with flour, cornstarch, or arrowroot powder. Simmer it until it thickens, and you’re good to go.
- Leftover rotisserie, grilled, or smoked chicken or turkey makes a great soup base.
Make-Ahead Instructions
This chicken and cabbage soup is best served after it is cooked, but you can cook it a day up to 3 days ahead. Just put it in a sealable container and reheat it in the microwave whenever you want.
You can also prepare ingredients a day before cooking, such as chicken and veggies. Cut the chicken breast and vegetables, then store them in a separate airtight container in the fridge. You could also pre-season the chicken with salt and pepper.
Serving and Storage Instructions
Store – Cool the cabbage and chicken soup before pouring it into an airtight container. It should last in the fridge for 3 days and up to 3 months in the freezer.
Reheating – When ready to eat, thaw the soup in the fridge overnight before reheating it in a microwave or stovetop. Add more water and seasoning as needed.
FAQs
That’s what doctors and nutritionists say, and I see no reason to argue. How can you go wrong with loads of vitamins, minerals, and fiber?
Unfortunately, yes. Reduce that possibility by adding the cabbage after the chicken and root veggies are tender.
It depends on the kind of soup you’re making. For chicken soup, white, green, or savoy cabbage works well. But red or purple cabbage adds color to the mix if you’re cooking up a beef stew.
What to Serve It With
Bread is always welcome with my favorite soup, just like any of these bread recipes below.
More Scrumptious Soup Recipes to Try
- Hamburger Soup
- African Okro Soup
- Cabbage Egusi Soup
- Vegetable Soup
- Chicken Feet Soup
Conclusion
All the delicious ingredients in this chicken cabbage soup make it an ideal one-pot comfort-food meal. What go-to comfort food is on your weekly rotation? Let me know in the comments. ❤️
Watch How to Make It
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Chicken Cabbage Soup
Ingredients
- 1 pound chicken breasts, boneless, skinless, and cut into bite-size pieces
- 2 tablespoons olive oil
- 2 stalks celery, chopped
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2-3 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 2 cups cabbage, chopped
- 6 cups chicken stock
- Salt and pepper to taste
- Fresh parsley minced for garnish
Instructions
- Heat the olive oil in a Dutch oven or large soup pot over medium-high heat.
- When the oil is hot, add chopped chicken breast, season with salt and pepper, and cook, stirring frequently, until it's no longer pink inside, 8-10 minutes.
- Add celery, onion, carrots, garlic, and thyme to the same pot. Cook and occasionally stir to prevent burning until the vegetable is slightly softened and the garlic is fragrant, about 5 minutes.
- Stir in tomato paste, Italian seasoning, and bay leaf. Mix well until the paste is fully combined, then add in chopped cabbage and chicken broth, and stir until combined.
- Bring to a boil, then taste and adjust salt and pepper to taste. Reduce the heat to medium-low and then simmer for 15-20 minutes or until the cabbage is tender.
- Garnish with fresh parsley, pour into a bowl, and serve.
Tips & Notes:
- If you prefer tomato puree over tomato paste, reduce the broth by a ¼ cup.
- If your soup is too thin, you can make a slurry with flour, cornstarch, or arrowroot powder. Simmer it until it thickens, and you’re good to go.
- Leftover rotisserie, grilled, or smoked chicken or turkey makes a great soup base.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
We used dark meat rotisserie pieces, better than bullion, and I just added our favorite all purposes seasoning. I also used a lot more tomatoe paste because I wanted to use up what we had. So yummy. I added the chicken after the cabbage had cooked half way. Yummmmmmmmm
Sounds Delish!! Thanks for sharing, Lindsey! 🙂
Can you make a guess at the proportions of salt and pepper?
It depends on how if you’re using regular or low sodium broth. I’d start with half a teaspoon and taste test to see if it needs more. You can start with ¼ teaspoon of black pepper but I usually put half a teaspoon because I love the stuff.
It depends on how if you’re using regular or low-sodium broth. I’d start with half a teaspoon and taste test to see if it needs more. You can start with ¼ teaspoon of black pepper but I usually put half a teaspoon because I love the stuff.