A warm bowl of chicken cabbage soup is like a hug from the inside. It’s filled with tender chicken, fresh veggies, and healing herbs. This soup is perfect for chilly nights, busy weeknights, or when you need something comforting and healthy. Plus, it’s easy to make with just one big pot.
Table of Contents
Why You’ll Love Chicken Cabbage Soup
- Easy one-pot meal with simple ingredients
- Perfect for meal prep or freezing
- Full of nutrients from fresh vegetables and herbs
- Comforting flavor that’s kid-friendly
- Naturally low in carbs and high in protein
- Customizable with optional garnishes or add-ins
- Great for cold days or when you’re feeling under the weather
Ingredients for Chicken Cabbage Soup
Main Ingredients
- Whole chicken
- Carrots
- Celery
- Onion
- Cabbage
- White wine
- Chicken bouillon granules
- Dried dill weed
- Butter
- Dried parsley
- Ground thyme
- Garlic
- Ground white pepper
- Bay leaves
- Water
Optional Garnishes
- Fresh parsley
- Cracked black pepper
- Lemon wedges
- Croutons
- Sour cream
Equipment
- Large stockpot (at least 8 quarts)
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring cups
- Ladle
Utensils
- Tongs
- Wooden spoon
- Soup bowls
- Serving ladle
- Skimmer or slotted spoon
Variations
- Use boneless skinless chicken thighs for quicker cooking
- Swap cabbage with spinach or kale for a different texture
- Add potatoes or white beans for a heartier soup
- Leave out the wine for an alcohol-free version
- Try adding a dash of hot sauce or red pepper flakes for heat
- Use fresh dill instead of dried for brighter flavor
- Make it creamy by stirring in a splash of heavy cream or coconut milk
How to Make Chicken Cabbage Soup
Step 1 : Prepare the broth
To begin with, place the whole chicken in a large stockpot. Pour in 5 quarts of water, just enough to fully cover the chicken. Next, add the chopped carrots, celery, and onion to the pot along with the bay leaves. Turn the heat to high and bring everything to a boil. Once it’s boiling, lower the heat and let it simmer gently for about 1 hour. Skim off any foam or fat that rises to the top with a spoon.
Step 2 : Shred the chicken
Once the chicken is fully cooked and tender, carefully remove it from the pot using tongs and place it on a clean cutting board. Let it cool slightly so you don’t burn your hands. Remove and discard the bay leaves from the pot. Now, using your hands or a fork, shred the chicken into bite-sized pieces, discarding the skin and bones.
Step 3 : Add vegetables and seasonings
Return the shredded chicken back into the pot. Add the chopped cabbage, minced garlic, chicken bouillon granules, dried dill, parsley, thyme, ground white pepper, and the remaining 1 quart of water. If you’re using white wine and butter, add those now. Stir everything together. Turn the heat to medium and cook for another 20 to 25 minutes, or until the cabbage is tender.
Step 4 : Simmer and serve
Before serving, give the soup a good stir and taste it. Add extra seasoning if needed. Once it’s ready, ladle the soup into bowls and top with your favorite garnishes like fresh parsley or lemon wedges. Serve it hot with crusty bread or crackers on the side for a satisfying meal.
Tips and Tricks
- Letting the chicken simmer low and slow makes the broth rich and flavorful
- Always skim off any foam or fat during boiling for a clearer broth
- Chop all veggies evenly so they cook at the same rate
- Adding butter at the end gives a silky texture and deepens the flavor
- White pepper adds gentle heat without overpowering the soup
How to Serve Chicken Cabbage Soup
This soup pairs wonderfully with crusty bread, saltine crackers, or a simple side salad. You can also serve it over cooked rice or noodles if you want a more filling meal. For extra zing, squeeze in a bit of lemon juice right before serving.
Make Ahead and Storage
You can make this soup a day in advance—it tastes even better the next day. Store leftovers in the refrigerator for up to 4 days in an airtight container. To reheat, warm it on the stovetop over medium heat or in the microwave.
This soup also freezes well. Let it cool completely, then pour into freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use chicken breasts instead of a whole chicken?
Yes, but the broth won’t be as rich. Add extra bouillon or broth for flavor.
Is the white wine necessary?
No, it’s optional. It just adds a nice depth of flavor.
Can I use fresh herbs instead of dried?
Absolutely. Just use about three times more than the dried amount.
What’s the best cabbage to use?
Green cabbage works best, but Napa or savoy cabbage are great too.
Conclusion
To wrap up, this chicken cabbage soup is comforting, flavorful, and incredibly easy to make. Whether you’re feeding your family or stocking your freezer, it’s a wholesome meal that never disappoints. Give it a try tonight—and don’t forget the crusty bread.
If you’re craving more cozy comfort in a bowl after making this chicken cabbage soup, be sure to check out some other easy favorites. This onion soup rice is a hearty twist on a classic, blending savory flavors with fluffy rice for the perfect side or simple dinner. For something plant-based and satisfying, these vegan soup dumplings are packed with flavor and a fun way to enjoy soup in bite-sized form. And if you’re still in a chicken mood, don’t miss the creamy, cheesy comfort of this chicken parmesan soup—it’s a crowd-pleaser every time.
For those curious about the health benefits and origins of ingredients in this dish, you might enjoy learning more. Cabbage, a key ingredient, is rich in fiber and antioxidants—read more about its nutritional value in this article on cabbage. If you’re interested in the long-standing tradition of hearty soups made with whole poultry, the history of chicken soup offers a fascinating look into how it’s been used as both food and medicine across cultures. And to better understand the base of this recipe, the flavorful cooking liquid known as broth is explained in depth, including how it differs from stock and its culinary uses worldwide.
Chicken Cabbage Soup
Ingredients
Main Ingredients
- 6 quarts water divided
- 1 whole chicken giblets removed
- 5 carrots chopped
- 4 stalks celery chopped
- 1 onion chopped
- 2 cups cabbage chopped
- 1/4 cup white wine optional
- 2 tablespoons chicken bouillon granules
- 2 tablespoons dried dill weed
- 1 tablespoon butter optional, or to taste
- 1 tablespoon dried parsley
- 1 tablespoon ground thyme
- 2 cloves garlic minced
- 2 teaspoons ground white pepper
- 2 bay leaves
Optional Garnishes
- 2 tablespoons fresh parsley chopped
- 1 lemon wedge per serving
- 1/4 teaspoon cracked black pepper to taste
- 1 tablespoon sour cream per bowl, optional
- 1/2 cup croutons optional
Instructions
- Prepare the broth: In a large stockpot, add the whole chicken and 5 quarts of water. Add chopped carrots, celery, onion, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered for 1 hour, skimming off foam as needed.
- Remove and shred the chicken: Take the chicken out of the pot and set aside to cool slightly. Discard the bay leaves. Once cooled, shred the meat and discard the bones and skin.
- Add vegetables and seasonings: Return the shredded chicken to the pot. Add chopped cabbage, garlic, remaining 1 quart of water, bouillon, dill, parsley, thyme, white pepper, and wine and butter if using. Stir well.
- Simmer and serve: Simmer over medium heat for 20–25 minutes until cabbage is tender. Taste and adjust seasoning. Serve hot with optional garnishes like parsley, lemon, or croutons.