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

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 6
Calories 257kcal
Author Elizabeth


  • 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


  • 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.


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


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