Name: Chicken Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; 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)

Description

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
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)

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Instructions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add carrots, celery, and onion. Cook for 5–7 minutes until softened but not browned.
Stir in minced garlic and cook for 30–60 seconds until fragrant.
Pour in chicken broth. Add chicken, cabbage, potatoes, thyme sprigs, bay leaf, salt, and black pepper. Stir gently.
Bring to a boil, then reduce heat to low and cover.
Simmer for 15–20 minutes until chicken is cooked through and potatoes are fork-tender.
Remove chicken and shred with two forks.
Return shredded chicken to pot and simmer 2–3 minutes to heat through.
Discard thyme sprigs and bay leaf. Adjust seasoning if needed.
Ladle into bowls and garnish with fresh parsley before serving.

Notes

Use chicken thighs for richer flavor.
Add green beans or spinach during the last 5 minutes for extra vegetables.
Squeeze fresh lemon juice before serving to brighten flavor.
Mash a few potatoes in the pot for a thicker texture.
Store in refrigerator up to 4 days or freeze up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310 kcal
Sugar: 5 g
Sodium: 720 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 85 mg