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.
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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
- 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.
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
- 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.
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.
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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.
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