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
Scale
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
