Chicken Cabbage Soup
A cozy and nutritious one-pot chicken cabbage soup made with fresh vegetables, herbs, and tender shredded chicken. Perfect for cold days or easy meal prep.
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.