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When the weather is cold or the day has been long (or both), this Chicken Cabbage Soup is a must! It’s simple, cozy, and always hits the spot (no overthinking required!). One pot, a little chopping, and dinner is totally handled!
why you’ll love this Cabbage & Chicken Soup
I love classic chicken soup as much as anyone, but sometimes I just like to switch it up! Here, I made a few different changes to classic chicken soup that I think you’re going to love. First, I added cabbage, which softens right into the broth and makes the soup extra filling without feeling heavy. I also added a spoonful of white miso paste, which adds a deeply savory flavor that makes the soup taste like it simmered all afternoon (even when it absolutely did not!).
Cabbage and chicken soup is the kind of soup I make when everyone’s tired, a little sniffly, or we just need a warm, simple dinner that the whole family loves. It’s weeknight-friendly, perfect for cozy weekends, and honestly just one of those soups you feel good about eating anytime!
Here’s what makes this Chicken Cabbage Soup so special:
❥ Cozy & Comforting: Warm, soothing, and exactly what you want when you need an easy, feel good dinner.
❥ One Pot: Everything cooks together in a single pot, making prep and cleanup a breeze! Perfect for busy weeknights.
❥ Veggie-Packed & Nourishing: Loaded with cabbage, carrots, celery, mushrooms, and tender chicken for a wholesome meal the whole family loves.
❥ Easy to Customize: Add extra veggies, switch up the herbs, or even make it vegetarian. This soup is flexible enough to match any mood or craving!
Chicken Cabbage Soup Ingredients
- Unsalted Butter: Butter adds richness right from the start when you sauté the veggies in it!
- Onion, Carrots & Celery: The classic aromatic trio. These are the foundation flavors that make the broth taste slow-simmered.
- Mushrooms: Adds extra flavor and texture to the soup! If you don’t like mushrooms, feel free to skip them.
- Garlic: For an added depth of flavor.
- Chicken Thighs: Use boneless, skinless chicken thighs. They cook perfectly in the broth and shred beautifully. If you prefer, you can use chicken breast. Just make sure not to overcook them.
- Green Cabbage: Softens into silky strands and bulks up the soup without heaviness!
- Spices: You will need salt, pepper, paprika, thyme, and parsley to season up the soup. It’s a simple but essential seasoning combo that builds layers of flavor.
- Chicken Broth: Choose a good-quality broth for the best results!
- Bay Leaf: For added flavor.
- White Miso Paste: Adds umami richness and makes the soup extra delicious. This is my secret ingredient!
- Lemon Juice: Brightens everything up at the end!
How To Make The Best Chicken Cabbage Soup
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Sauté the Veggies
Heat a large Dutch oven or pot over medium heat and melt the butter. Add the onions, carrots, celery and mushrooms and cook until starting to soften, about 4-5 minutes. Stir the garlic in.
Step 2 | Make the Soup Base
Place the chicken over the vegetables, then add the cabbage, salt, pepper, paprika, thyme and parsley. Pour the chicken broth over the mixture and top with the bay leaf. Bring the mixture to a simmer.
Lower the heat to low, cover the pot and cook for 25-30 minutes until the chicken has fully cooked to 165°F.
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Step 3 | Shred Chicken, Simmer, & Enjoy!
Remove the chicken and shred it into pieces. Place it back into the pot and stir in the white miso paste. Simmer for 5 more minutes.
Remove the soup from heat and then stir in the lemon juice before serving. Taste test the soup and adjust the seasoning as needed.
Ladle into bowls and serve with some crusty bread.
Variations and Substitutions
- Swap the chicken: Use chicken breasts, rotisserie chicken, or even leftover turkey if you prefer!
- Make it vegetarian: Omit the chicken and use veggie broth. I would add chickpeas or white beans for protein!
- Add more veggies: Potatoes, zucchini, kale, or bell peppers work beautifully as additional add-ins.
- Add spice: Add red pepper flakes or a spoonful of chili crisp.
Chicken Cabbage Soup FAQs
Yes! Chicken cabbage soup is naturally healthy and nutrient-dense. It’s packed with lean protein, plenty of vegetables, and a broth base that keeps it light yet satisfying. Plus, the cabbage adds fiber and vitamins, making it a wholesome option!
Technically no, but I highly recommend using it. It adds a wonderful savory flavor to the soup that you just won’t get otherwise. If you do skip it, you may need a bit more salt to balance the flavors.
What to Serve with Chicken Cabbage Soup
Chicken cabbage soup is perfect on its own, but I always like to serve it with a side of crusty bread for soaking up the broth! If you want some sides, you can serve it with homemade breadsticks or even a jalapeño popper grilled cheese. It also pairs really well with an Olive Garden copycat salad!
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Chicken Cabbage Soup Recipe
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Ingredients
- 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
- 1 pound boneless - skinless chicken thighs, whole
- 4 cups chopped green cabbage - about half a medium head
- 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
- 1 tablespoon white miso paste
- 1 tablespoon lemon juice
Instructions
- Heat a large Dutch oven or pot over medium heat and melt the butter. Add the onions, carrots, celery and mushrooms and cook until starting to soften, about 4-5 minutes. Stir the garlic in.
- Place the chicken over the vegetables, then add the cabbage, salt, pepper, paprika, thyme and parsley. Pour the chicken broth over the mixture and top with the bay leaf. Bring the mixture to a simmer.
- Lower the heat to low, cover the pot and cook for 25-30 minutes until the chicken has fully cooked to 165°F.
- Remove the chicken and shred it into pieces. Place it back into the pot and stir in the white miso paste. Simmer for 5 more minutes.
- Remove the soup from heat and then stir in the lemon juice before serving. Taste test the soup and adjust the seasoning as needed.
- Ladle into bowls and serve with some crusty bread.
Notes
- Chicken thighs add a more robust chicken flavor, but you can use breasts or a mixture of both.
- If you are watching your sodium intake, you can use reduced-sodium broth.
- If your cabbage tastes strong, add a second splash of lemon juice at the end to balance it.
- A spoonful of white miso stirred in right before serving adds incredible depth without making the soup heavy. You can skip this or just add a healthy splash of soy sauce.
- The beauty of this soup is that it makes a great base for adding in more ingredients if you would like. White beans, potatoes, spinach are all great additions.
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