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–+ servings
Overhead shot of chicken cabbage soup in a white bowl with bread on a wooden board.
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Chicken Cabbage Soup Recipe

When the weather is cold or the day’s been long, this Chicken Cabbage Soup is the kind of cozy, no-overthinking-required dinner that always hits the spot. It comes together in one pot with just a little chopping, making it warm, simple, and reliably satisfying every single time.
Author: Nikki Lee
Servings: 6 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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.

Nutrition

Serving: 1 serving | Calories: 192 kcal | Carbohydrates: 10 g | Protein: 21 g | Fat: 8 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.2 g | Cholesterol: 62 mg | Sodium: 1442 mg | Potassium: 624 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 3983 IU | Vitamin C: 22 mg | Calcium: 62 mg | Iron: 1 mg

Find it online:

www.soulfullymade.com/chicken-cabbage-soup/