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.

Course Soup

Cuisine American

Keyword cabbage, chicken soup

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings

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