This chicken cabbage soup is a simple, hearty one-pot meal made with tender shredded chicken, soft baby red potatoes, and fresh green cabbage simmered in a flavorful broth. It’s comforting without feeling heavy and comes together in about 45 minutes, making it perfect for busy weeknights or cozy family dinners.
Why You’ll Love This Recipe
It’s made in just one pot, which means less cleanup.
Ready in about 45 minutes from start to finish.
Hearty enough for a full dinner thanks to chicken and potatoes.
Mild, balanced flavors that the whole family will enjoy.
Perfect for meal prep since it tastes even better the next day.
Easy to customize with extra vegetables or herbs.
Freezer-friendly for future meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
2 medium carrots, chopped
2 celery ribs, chopped
1 medium yellow onion, diced
2 teaspoons garlic, minced
6 cups chicken broth
2 boneless, skinless chicken breasts (about 1 to 1½ pounds total) or 3 to 4 boneless, skinless chicken thighs
1½ cups shredded green cabbage
½ pound baby red potatoes, quartered
2 sprigs fresh thyme
1 bay leaf
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley, finely chopped (for garnish)
Directions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped carrots, celery, and diced onion. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften but do not brown.
Stir in the minced garlic and cook for 30 to 60 seconds, just until fragrant.
Pour in the chicken broth. Add the raw chicken breasts, shredded cabbage, quartered baby red potatoes, fresh thyme sprigs, bay leaf, salt, and black pepper. Stir gently to combine.
Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot.
Let the soup simmer gently for 15 to 20 minutes, or until the chicken is fully cooked and the potatoes are fork-tender.
Carefully remove the chicken from the pot and place it on a cutting board or in a large bowl. Shred the chicken into bite-sized pieces using two forks.
Return the shredded chicken to the pot and simmer for an additional 2 to 3 minutes to heat through.
Remove and discard the thyme sprigs and bay leaf. Taste and adjust seasoning if needed.
Ladle into bowls and garnish with freshly chopped parsley before serving.
Servings and timing
Servings: 6 people
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
Use chicken thighs instead of breasts for a richer, slightly deeper flavor.
Add 1 cup chopped green beans or 2 cups fresh spinach during the last 5 minutes of cooking.
Stir in a squeeze of fresh lemon juice before serving to brighten the broth.
Replace baby red potatoes with Yukon gold potatoes, cut into bite-sized chunks.
Add ½ teaspoon dried thyme if fresh thyme is unavailable.
For a thicker texture, mash a few of the cooked potatoes directly in the pot.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat on the stove, pour the soup into a saucepan and warm over medium-low heat until heated through, stirring occasionally. If the soup has thickened, add a splash of chicken broth or water to loosen it.
To reheat in the microwave, place a portion in a microwave-safe bowl and heat in 1-minute intervals, stirring between each, until hot.
For freezing, allow the soup to cool completely. Transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make chicken cabbage soup ahead of time?
Yes. This soup is excellent for making ahead. The flavors deepen after resting in the refrigerator overnight, making it even more delicious the next day.
Can I use cooked or rotisserie chicken instead of raw chicken?
Yes. Simply skip the simmering step for raw chicken and add about 2 to 3 cups of shredded cooked chicken during the last 10 minutes of cooking, just long enough to heat through.
Does cabbage become mushy in this soup?
No. When simmered gently for the recommended time, cabbage softens nicely while still holding its texture.
Can I freeze chicken cabbage soup?
Yes. It freezes well for up to 3 months. Be sure to cool it completely before freezing and store it in airtight containers.
What can I add for more flavor?
You can add a squeeze of lemon juice, a pinch of red pepper flakes, or a little extra salt to enhance the broth if it tastes mild.
Can I make this soup in a slow cooker?
Yes. Sauté the vegetables first, then transfer everything except the parsley to a slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours, then shred the chicken and return it to the pot.
Can I use different vegetables?
Absolutely. Zucchini, green beans, peas, or spinach are all great additions and can be added toward the end of cooking.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C) and should shred easily with a fork.
Why does my soup taste bland?
It may need a bit more salt or a splash of acidity like lemon juice. Proper seasoning makes a big difference in bringing out the flavors.
Can I make this soup low-carb?
Yes. Simply reduce or omit the potatoes and add extra cabbage or other low-carb vegetables to maintain volume and texture.
Conclusion
Chicken cabbage soup is a comforting, nourishing meal that’s easy to prepare and perfect for both weeknight dinners and make-ahead lunches. With tender chicken, hearty potatoes, and soft cabbage in a flavorful broth, it delivers satisfying warmth in every bowl. Whether you enjoy it fresh from the stove or reheated the next day, this simple one-pot soup is sure to become a reliable favorite in your kitchen.
A comforting one-pot chicken cabbage soup made with tender shredded chicken, baby red potatoes, and fresh green cabbage simmered in a flavorful broth, ready in just 45 minutes.
Ingredients
2 tablespoons olive oil
2 medium carrots, chopped
2 celery ribs, chopped
1 medium yellow onion, diced
2 teaspoons garlic, minced
6 cups chicken broth
2 boneless, skinless chicken breasts (1 to 1½ pounds total) or 3 to 4 boneless, skinless chicken thighs
