Chicken Cabbage Soup Recipe
This Chicken Cabbage Soup Recipe is cozy, healthy, and packed with tender chicken, hearty vegetables, and bold seasoning. It’s a one-pot wonder perfect for weight loss, meal prep, or a comforting weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups green cabbage, shredded
- 1 lb boneless skinless chicken breast (or thighs), chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon chili flakes (optional)
- 6 cups low-sodium chicken broth
- 1 tablespoon lemon juice (for brightness)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic and sauté for 2–3 minutes until translucent and fragrant.
Step 2: Add Vegetables
- Stir in the carrots, celery, and cabbage. Cook for 5 minutes, stirring occasionally, until slightly softened.
Step 3: Add Chicken and Spices
- Add chopped chicken pieces, salt, pepper, thyme, paprika, and chili flakes. Stir well to combine, coating the meat and veggies with spices.
Step 4: Pour in Broth & Simmer
- Pour in the chicken broth and bring to a gentle boil. Reduce heat, cover the pot, and let the soup simmer for 25–30 minutes, or until the chicken is fully cooked and tender.
Step 5: Finish & Serve
- Stir in lemon juice for brightness. Taste and adjust seasoning if needed. Ladle into bowls, top with fresh parsley, and serve hot.
Notes
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Make-Ahead: This soup tastes even better the next day as flavors develop.
- Substitutions: Try ground turkey, tofu, or rotisserie chicken as alternatives.
- Pro Tip: Add a splash of vinegar or lemon at the end to brighten the flavor.