Cabbage Chicken Soup
A simple, comforting cabbage chicken soup with tender chicken and hearty vegetables — ready in about 40 minutes and perfect for busy weeknights, meal prep, or cozy comfort food.
Ingredients
Vegetables
- 1 small head green cabbage or half a medium head, shredded
- 3 carrots peeled and sliced
- 3 celery stalks sliced (optional)
- 1 medium onion diced
- 4 –5 garlic cloves minced
Protein & Broth
- 1 lb boneless chicken breasts or thighs, cubed
- 6 cups chicken broth low sodium recommended
- 1 can (14.5 oz) diced tomatoes with juice
Seasonings
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- salt to taste
- pepper to taste
- 2 tbsp olive oil for sautéing
- lemon juice fresh, for finishing (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook 4–5 minutes until softened.
- Add minced garlic and cook about 1 minute until fragrant.
- Stir in carrots and celery and cook 5–6 minutes, stirring occasionally.
- Add shredded cabbage and cook 3–4 minutes until it begins to wilt.
- Pour in chicken broth and diced tomatoes (with juice). Add bay leaves, thyme, oregano, salt, and pepper. Stir to combine.
- Nestle the chicken into the soup and bring to a boil. Reduce heat, cover, and simmer 20–25 minutes until chicken is cooked and vegetables are tender.
- Remove chicken and shred with two forks, then return to the pot. Remove bay leaves. Stir in fresh lemon juice if using, taste, and adjust seasonings.
Notes
This soup tastes even better the next day and holds up beautifully for meal prep. Customize by adding other vegetables like zucchini or green beans, or make it spicy with jalapeños or red pepper flakes.