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    Home » Recipes » Soups and Stews

    Chicken Cabbage Soup

    Published: Mar 25, 2022 by Elizabeth · Leave a Comment

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    Chicken cabbage soup pin.

    This chicken cabbage soup is loaded with wholesome ingredients and is quick and easy to make. It’s a light yet satisfying soup that’s perfect for lunch or a light dinner.

    The chicken cabbage soup served in a white bowl with an aqua linen.

    This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

    We can keep the cooking time for the chicken soup with cabbage to a minimum by using prepackaged broth and cooked chicken instead of starting from scratch. Use leftovers from a roasted chicken or poach chicken breasts; it’s quick and easy.

    Cabbage is a great ingredient, it’s nourishing, versatile and affordable. We only need half a head of cabbage for this soup. Keep the remaining piece in the refrigerator for 2-3 days. Wrap it tightly in plastic wrap or keep it in a zip top bag with all the air removed. Use it to make this ground turkey stir fry, a cabbage sausage soup, or these yummy vegetable egg rolls.

    Ingredients

    The ingredients for the soup arranged in glass bowls on a white table.
    • Oil – We use olive oil, use your favorite oil as long as it is suitable for sauteing.
    • Chicken – This soup is made with cooked chicken. Use what you have on hand, remove any bone, skin, and fat.
    • Produce – Onions, carrots, celery and garlic make a nice flavor base for the soup. The cabbage and potatoes make it hearty.
    • Pantry – Chicken broth is the only pantry ingredient we need. 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.

    How to cut cabbage

    • Remove the outside leaves. They are usually damaged and wilted.
    • Cut the cabbage in half. Reserve one of the pieces for another use.
    • Rinse the cabbage well with cold, running water. Give it a few shakes and pat dry.
    • Place the cabbage half on a cutting board and remove the tough white stem by making a V shape cut. Discard the stem.
    • Next, place the cabbage cut side down and cut horizontal strips about an inch wide. Now, cut across the horizontal strips. You will end up with square, bite sized pieces.
    A collage of four images showing the steps to cut cabbage.

    Recipe tips

    • Keep the potatoes covered with cold water after they are cut to slow down the browning process if you are not using them right away.
    • Use glass nesting bowls to hold the ingredients during prep. They keep everything organized for stress-free cooking.
    • Keep the peel on the red potatoes for quick and easy prep and to add some color to the cabbage soup.

    Instructions

    A collage of four images showing the steps to making the soup in a large blue pot.
    • 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 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 soup. Bring the soup to a boil. Lower the heat and simmer for 10-15 minutes or until the potatoes are fork tender and the cabbage is wilted and tender.

    Taste soup and add salt, if needed. As a reference we added ½ teaspoon to ours.

    A close up image of the chicken cabbage soup served in a white bowl with an aqua rim.

    Storing leftovers

    Store leftover soup in an airtight container in the refrigerator for up to 3 days. This soup contains potatoes which don’t do well in the freezer. It is best to enjoy the leftovers within a few days. That said, to freeze the soup, place it in an airtight container and chill it in the refrigerator until cold. Remember to leave room for expansion – an inch or two should do it. Then transfer to the freezer and freeze for up to 2 months.

    You may also like these easy soup recipes:

    • Turkey and Rice Soup
    • Creamy Black Bean Soup
    • Vegetable Beef Soup
    • Pastina Soup
    • Chicken and Wild Rice Soup

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    The chicken cabbage soup served in a white bowl with an aqua linen.
    Print Recipe
    5 from 1 vote

    Chicken Cabbage Soup

    This chicken cabbage soup is loaded with wholesome ingredients and is quick and easy to make. It’s a light yet satisfying soup that’s perfect for lunch or a light dinner.
    Prep Time20 mins
    Cook Time35 mins
    Total Time55 mins
    Course: Soup
    Cuisine: American
    Keyword: cabbage, chicken soup
    Servings: 6
    Calories: 257kcal
    Author: Elizabeth

    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

    Use reduced sodium chicken broth if you are sensitive to salt and adjust at the end if needed.

    Nutrition

    Calories: 257kcal | Carbohydrates: 22g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 63mg | Sodium: 1456mg | Potassium: 809mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3526IU | Vitamin C: 37mg | Calcium: 79mg | Iron: 2mg
    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.

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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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