This delicious, healthy soup is a savory pot of juicy chicken, hearty vegetables, fragrant ginger and garlic, fresh herbs, and a rich, satisfying broth brightened up with a final ingredient!
I absolutely love cabbage! It reminds me of my Nana, as she would always have a big pot of cabbage boiling on the stove to serve with dinner. I wanted a quick, healthy, nourishing soup recipe that was high in protein and this is what I came up with!
Serve this with some toasty, buttered bread…Yum! Yum! Yum!
Make enough for leftovers!
I doubled my recipe so I could feed my family and have plenty of leftovers! I used my large magnalite pot so everything would fit! I used a whole cut up chicken so I had a combination of white and dark meat.
Ya’ll this recipe is so easy to adjust just make sure your pot is big enough. If you want more carrots or celery just add more. More potatoes, just chop more up. If you want even higher protein soup just use a whole chicken and just add more water if you need to!
This soup even gets more flavorful as it sits. I made my soup at lunch and let it sit on the stove for about 3 hours and then warmed it back up for dinner.
This soup can be frozen. Once it has cooled store in an airtight container or freezer ziplock bag.
Perfect Cold Weather Meal!
My little girl, Oakley, loved this soup! We’ve been having so much fun getting ready for Christmas here on the ranch. How perfect is our cedar tree we cut down off the ranch. I have some fun ideas for homemade ornaments here!
Cabbage and Chicken Soup
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings10
minutes50
minutesA satisfying, nutritious soup full of juicy chicken, savory vegetables and a rich broth.
Ingredients
1 small onion, diced
2 large carrots, sliced
2 stalks of celery, sliced
1 tablespoon of minced garlic
1/2 teaspoon of cumin
1 inch of fresh ginger, finely diced
3 gold potatoes, cubed in bite sized pieces.
1/2 head of cabbage, chopped into pieces.
2 large chicken breasts or 5 chicken thighs (or a combination). Buy bone-in, skin on for the richest broth (I used a whole chicken cut into individual pieces).
1 tablespoon of fresh rosemary, chopped (or 1 teaspoon of dried rosemary)
1/4 cup of fresh parsley
2 tablespoons of champagne vinegar (or white whine vinegar, or lemon juice).
1 tablespoon avocado oil
Salt and Pepper
*optional: Top with grated parmesan cheese
Directions
- Heat oil in a soup pot over medium-high heat.
- Sautee the carrots, onion, celery, ginger and garlic and cook until softened, stirring often.
- Add the chicken to the pot and cover with water, filling the pot about 2 inches from the top.
- Bring the contents to a boil. Cover and reduce heat to a low boil.
- Boil until chicken is cooked through about 20-30 minutes.
- Remove chicken from the pot.
- Stir in the cabbage, potatoes, rosemary, parsley, cumin, salt and pepper. (I used a tablespoon of salt and 2 teaspoons of pepper).
- Bring to a boil, cover and boil about 20 minutes, until the potatoes are soft but not mushy.
- When the chicken is cool enough to handle, remove the skin and shred the chicken with two forks. Discard the skin and bones.
- Stir the shredded chicken into the pot.
- Stir in the champagne vinegar.
- Cook at a simmer for about 5 minutes more.
- Taste and adjust for vinegar, salt or pepper.
My friend makes this and you can’t tell the soup is in there. Soo good….
You mentioned a new cook book in your stories that only need 5 ingredients. I would like to try it.
Thank You,
Carla in Wisconsin
Hey! Yes it’s called Skinnytaste Simple and it’s been a great cookbook!