Getting a healthy dinner on the table takes just about 40 minutes with this cozy Chicken Cabbage Soup Recipe. It’s one of those meals that’s both comforting and surprisingly light—a real winner for busy weeknights or anytime you want something nourishing without fuss.
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Why You'll Love This Recipe
This Chicken Cabbage Soup Recipe has quickly become one of my go-tos whenever I want something wholesome but easy. It’s honestly a perfect blend of simple ingredients that come together in a way that feels both satisfying and refreshing. Plus, it’s incredibly forgiving if you want to tweak it your way!
- Comfort in a bowl: This soup is warm and cozy without being heavy—perfect for chilly days or when you’re craving something soothing.
- Simple ingredients: You probably already have everything in your fridge or pantry—it's that kind of recipe.
- Customizable and versatile: You can add your favorite veggies or seasonings to make it truly yours.
- Healthy and hearty: Loaded with lean chicken and cabbage, it’s nourishing and fills you up without weighing you down.
Ingredients & Why They Work
The magic of this Chicken Cabbage Soup Recipe really lies in its fresh, straightforward ingredients that balance each other beautifully. The cabbage adds a subtle sweetness and crunch, while the chicken thighs bring rich, juicy depth. Here’s a little about why each one plays a starring role:
- Unsalted butter: Adds a cozy richness to the base, helping to soften the veggies and marry flavors.
- Onion: Provides a sweet, aromatic depth when sautéed, layering complexity into the broth.
- Carrots: Lend slight sweetness and vibrant color that brighten the soup.
- Celery: Brings that classic soup base flavor and a subtle crunch.
- Mushrooms: Add earthiness and more umami punch, balancing the sweetness from the other veggies.
- Garlic: Infuses the soup with that unmistakable, warm aroma that makes everything feel homemade.
- Chicken thighs: Juicier and more flavorful than breasts, they keep the soup hearty.
- Green cabbage: Offers texture and a mild peppery note that holds up well to simmering.
- Kosher salt & pepper: Essential for seasoning—really bring all the ingredients to life.
- Paprika, thyme & parsley: These dried herbs and spices add depth, warmth, and freshness.
- Chicken broth: The flavor foundation that ties everything together.
- Bay leaf: Gives a gentle, herbal background flavor.
- White miso paste: The secret ingredient for umami richness that doesn’t weigh the soup down.
- Lemon juice: Added last, it brightens and balances all the savory flavors.
Make It Your Way
I love to keep this recipe simple, but it’s also your blank canvas to experiment. Over time, I started tweaking it with extra veggies or swapping in different herbs, depending on what’s in season or what mood I’m in.
- Vegetable Boost: Try throwing in some chopped potatoes or white beans for even more heartiness—I’ve found it makes the soup stretch for leftovers without losing that fresh taste.
- Green Goodness: Adding a handful of spinach or kale near the end adds color and nutrients, and no one complains!
- Spice It Up: If you like a touch of heat, a pinch of crushed red pepper flakes or a dash of smoked paprika works wonders.
- Low-Sodium Swap: Use low-sodium broth and control the salt yourself for a lighter, healthier version that still tastes rich.
Step-by-Step: How I Make Chicken Cabbage Soup Recipe
Step 1: Sauté Your Veggies to Build Flavor
Start by heating butter in a large Dutch oven or pot over medium heat. Toss in your onions, carrots, celery, and mushrooms. Cook until they soften up, about 4 to 5 minutes. You want the onions translucent and the carrots beginning to tenderize. Stir in the minced garlic during the last minute to prevent burning but still get those delightful aromas.
Step 2: Layer the Chicken and Seasonings
Place the chicken thighs right on top of the veggies. Don’t worry about browning the chicken first — the slow simmer will infuse the broth with flavor. Next, add your chopped cabbage along with salt, pepper, paprika, thyme, and parsley. This layering method ensures every bite has flavor.
Step 3: Simmer and Shred
Pour in the chicken broth, add the bay leaf, and bring everything to a gentle simmer. Then lower heat to low and cover. Let it cook for about 25 to 30 minutes until the chicken reaches 165°F — the thighs will be tender and juicy. Remove the chicken and shred it with two forks, then stir it back into the pot.
Step 4: Add Final Touches
Stir in the white miso paste carefully—this adds umami depth without heaviness. Let the soup simmer for an extra 5 minutes to meld those flavors together. Right before serving, mix in the lemon juice. Taste and adjust salt and pepper if needed.
Step 5: Serve and Enjoy
Ladle this warm and soothing soup into bowls. I always serve it with some crusty bread to soak up the broth—makes it feel like a proper comfort meal.
Top Tip
From my many attempts, a few little things really make a difference when making this Chicken Cabbage Soup Recipe. These tips helped me turn a simple soup into a family favorite.
- Don’t skip the miso: It’s a subtle flavor booster that adds richness without heaviness. If you’re hesitant, start with half a tablespoon and adjust.
- Shred the chicken finely: Large chunks can feel less cozy. Shredding helps distribute meat flavor throughout every bowl.
- Simmer low and slow: Keeping the heat low lets flavors meld instead of cooking off the broth or toughening the chicken.
- Lemon juice last: Add acidity right at the end to brighten flavors. I once added it too early and lost that fresh, zesty punch.
How to Serve Chicken Cabbage Soup Recipe
Garnishes
I usually keep garnishes simple—some fresh chopped parsley or a sprinkle of black pepper does the trick. Sometimes I add a little grated Parmesan for an extra savory note. A dollop of Greek yogurt or sour cream can add creamy richness if you’re in the mood.
Side Dishes
For sides, I love pairing this soup with crusty artisan bread or garlic toast—perfect for dipping. Sometimes, I serve it alongside a light green salad dressed in lemon vinaigrette to keep the meal balanced and fresh.
Creative Ways to Present
For special occasions, try serving this soup in mini bread bowls—your guests will be impressed! I’ve also poured it into wide soup plates and topped with a handful of crispy fried onions or homemade croutons for extra texture. It’s fun to dress up a humble soup!
Make Ahead and Storage
Storing Leftovers
When storing leftovers, I cool the soup to room temperature, then transfer it to airtight containers and refrigerate. It stays fresh and flavorful for up to 4 days. I always make extra because it reheats beautifully!
Freezing
I’ve frozen this soup several times with great success. Just avoid adding lemon juice before freezing—add it fresh when reheating. Portion it into freezer-safe containers or heavy-duty bags, and it keeps well for up to 3 months. Thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over medium-low heat to prevent the chicken from drying out and to keep the cabbage tender. Stir occasionally and add a splash of broth or water if it seems too thick. Don’t forget to stir in fresh lemon juice after warming up!
Frequently Asked Questions:
Yes! Chicken breasts work fine although thighs add more flavor and stay juicy during simmering. If you use breasts, watch them closely to avoid drying out.
Absolutely, miso paste adds umami depth, but if you don't have any or prefer not to use it, you can omit it or substitute with a splash of soy sauce. The soup will still be delicious.
To make this soup vegetarian, swap chicken broth for vegetable broth and omit the chicken, adding extra mushrooms, beans, or tofu to keep it hearty. Adjust seasonings to taste.
Yes, feel free to add veggies like potatoes, white beans, spinach, or kale. Just add softer greens near the end to avoid overcooking. It’s a very adaptable recipe!
Final Thoughts
This Chicken Cabbage Soup Recipe feels like a bit of home in a bowl. It’s humble, approachable, and packed with flavor without being complicated. I love sharing this with friends because it’s that kind of dish you can rely on anytime. If you give it a try, I hope you find it as comforting and easy as I do—and maybe even create your own spin on it.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This comforting Chicken Cabbage Soup is a hearty and nourishing dish featuring tender chicken thighs, fresh vegetables, and fragrant herbs simmered in a savory broth. Enhanced with white miso paste and a splash of lemon juice, this soup offers a delightful balance of flavors and is perfect for a wholesome meal.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 medium onion - diced (about 2 cups)
- 1 cup carrots - sliced
- 1 cup celery - sliced
- 1 cup mushrooms - sliced
- 3 garlic cloves - minced
Main Ingredients
- 1 pound boneless - skinless chicken thighs, whole
- 4 cups chopped green cabbage - about half a medium head
Seasonings and Broth
- 1 teaspoon kosher salt - plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 6 cups chicken broth
- 1 bay leaf
Finishing Touches
- 1 tablespoon white miso paste
- 1 tablespoon lemon juice
Instructions
- Sauté Vegetables: Heat a large Dutch oven or pot over medium heat and melt the butter. Add the diced onions, sliced carrots, celery, and mushrooms. Cook until the vegetables begin to soften, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Chicken and Seasonings: Place the whole chicken thighs over the softened vegetables. Add the chopped cabbage, kosher salt, black pepper, paprika, dried thyme, and dried parsley on top. Pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle simmer.
- Simmer Soup: Reduce the heat to low and cover the pot. Let it cook gently for 30 minutes or until the chicken reaches an internal temperature of 165°F and is fully cooked.
- Shred Chicken: Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir in the white miso paste until fully incorporated. Let the soup simmer for 5 more minutes to meld the flavors.
- Finish and Serve: Remove the soup from heat, stir in the lemon juice, and taste to adjust seasoning as needed. Ladle the soup into bowls and serve hot, optionally with crusty bread on the side.
Notes
- Chicken thighs provide a richer flavor; however, chicken breasts or a combination of thighs and breasts can be used as alternatives.
- For lower sodium content, use reduced-sodium chicken broth.
- If the cabbage flavor is too strong, add an extra splash of lemon juice to balance the taste before serving.
- White miso paste adds depth and complexity without heaviness. If unavailable, soy sauce can be used as a substitute or omitted altogether.
- This soup is versatile; additional ingredients like white beans, potatoes, or spinach can be added for extra heartiness and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg
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