Chicken cabbage soup is quick and easy to make with simple, wholesome ingredients. It's light but satisfying, making it great for lunch or dinner.
Ingredients you'll need
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Oil - We use olive oil. Use your favorite oil as long as it is suitable for sautéing.
Chicken - This soup is made with cooked chicken, which keeps the cooking time short. Use what you have on hand. Leftover roasted chicken works well, or you can quickly poach chicken breasts.
Produce - Onions, carrots, celery, and garlic create a flavorful base. Cabbage and potatoes make the soup hearty.
Pantry - Chicken broth is the only pantry ingredient needed. Use regular or low-sodium if you are sensitive to salt.
Spices - Salt, black pepper, and Italian seasoning add extra flavor without a lot of fuss.
📖 See the recipe card for quantities and preparation.
Instructions
Cook the onions, carrots, and celery gently in a large pot over medium heat (we use a 6-quart enameled cast iron pot) for 3-4 minutes.
Add the garlic, salt, black pepper, and Italian seasoning. Cook for 1 minute.
Add the chicken broth and raise the heat to bring the broth to a boil. Then lower the heat and simmer the soup for 10 minutes to let the flavors develop and combine.
Add the potatoes, chopped cabbage, and cooked chicken to the pot. Bring the soup to a boil, then lower the heat and simmer for 10-15 minutes, or until the potatoes are fork-tender and the cabbage is wilted and tender.
Taste the soup and add salt if needed. As a reference, we added ½ teaspoon to ours.
Recipe tips and notes
- Keep the potatoes covered with cold water after cutting to slow browning if you are not using them right away.
- This recipe moves quickly, so have the ingredients prepped and ready before you start cooking. Glass nesting bowls help keep everything organized.
- Leave the peel on the red potatoes for quicker prep and added color in the soup.
Storing instructions
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
To freeze, transfer it to an airtight container and refrigerate until cold. Leave 1 to 2 inches of space at the top to allow for expansion, then freeze for up to 2 months. Note: The potatoes may soften slightly after freezing and reheating.
According to USDA recommendations, do not leave cooked food out for longer than two hours, or for more than one hour if the ambient temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
If you have extra cabbage left after making this soup, wrap it tightly and store it in the refrigerator for 2-3 days. Use it to make our cabbage sausage soup, a quick and easy ground turkey stir fry, or vegetable egg rolls, which make a great side or snack.
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📖 Recipe
Chicken Cabbage Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 Medium Onion finely diced
- 2 Carrots sliced into rounds or half rounds depending on their size
- 2 Celery Ribs sliced or diced
- 3 Garlic Cloves minced
- 1 teaspoon Italian Seasoning
- ½ teaspoon Salt plus extra (to taste) if needed at the end
- ¼ teaspoon Black Pepper
- 8 cups Chicken Broth
- 1 pound Green Cabbage core removed and chopped into bite sized pieces (about half a medium cabbage)
- 1 pound Cooked Chicken boneless, skinless and shredded or chopped
- 1 pound Small Red Potatoes washed and cut in halves or quarters depending on their size
Instructions
- Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add onions, carrots and celery. Cook the vegetables for 3-4 minutes, stirring frequently.
- Next, add the garlic, Italian seasoning, salt and black pepper the pot. Cook for 1 minute, stirring frequently.
- Add the chicken broth and stir, while gently scraping any bits off the bottom of the pot. Raise the heat to high and bring the broth to a boil (it will take about 3-4 minutes).
- Once the broth is boiling, lower the heat to medium-low, cover the pot and simmer the soup for 10 minutes.
- Add the potatoes, chopped cabbage and cooked chicken to the soup. If you were keeping the potatoes in water, remember to drain before adding them in.
- Raise the heat to high and bring the cabbage soup to a boil. Then, lower the heat to medium-low, cover and cook 10-15 minutes or until the potatoes are fork tender and the cabbage is wilted and tender.
- Keep the soup at a simmer, raise or lower the heat if necessary and stir occasionally to make sure nothing is sticking to the bottom.
- Taste and add salt, if needed. As a reference we added ½ teaspoon to ours.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Sue Atkins
We love this soup minus the potatoes! I’ve shared it with my best friend who also loves it!
Judy
Your throwing away the sweetest part of cabbage, the "core" try it in the soup too.
Litchfield
Can't find how much of each ingredient!!
Elizabeth
The complete recipe with amounts and numbered directions is in the recipe card. At the top of the post there is a link that reads "jump to recipe" that will take you there.