Hearty Chicken Cabbage Soup With Vegetables – Comforting, Nourishing, and Simple

This Hearty Chicken Cabbage Soup with Vegetables is the kind of recipe you make once and then keep in your back pocket forever. It’s warm, filling, and full of everyday ingredients you probably have on hand. The broth is savory and light, the cabbage turns silky, and the chicken adds satisfying protein without weighing things down.

It’s a great way to use up leftover vegetables, and it tastes even better the next day. Whether you’re feeding a family or cooking for one, this soup fits the bill.

Hearty Chicken Cabbage Soup With Vegetables - Comforting, Nourishing, and Simple

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil (or avocado oil)
• 1 large onion, diced
• 3 celery stalks, sliced
• 3 carrots, peeled and sliced
• 4 garlic cloves, minced
• 1 medium green cabbage, cored and thinly sliced (about 6–7 cups)
• 2 medium potatoes, diced (Yukon Gold or red potatoes hold their shape well)
• 1 red bell pepper, diced (optional for sweetness)
• 1 can (14.5 oz) diced tomatoes with juices
• 8 cups low-sodium chicken broth (or a mix of broth and water)
• 1.5 pounds boneless, skinless chicken thighs (or breasts), whole
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1–2 teaspoons kosher salt, to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 tablespoon lemon juice (or red wine vinegar), to finish
• Fresh parsley or dill, chopped for garnish

Method

 

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat.Add onion, celery, and carrots with a pinch of salt. Cook 5–7 minutes, stirring, until softened and fragrant.
2. Add garlic and spices: Stir in garlic, thyme, oregano, and the bay leaf. Cook 30 seconds until the garlic smells toasty, but don’t let it burn.
3. Layer in vegetables: Add the cabbage, potatoes, and bell pepper.Toss to coat with the aromatics and spices. Let it cook 2–3 minutes to soften slightly.
4. Pour in liquids: Add the diced tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
5. Add the chicken: Nestle the chicken thighs or breasts into the soup.Bring to a gentle boil, then reduce heat to a steady simmer.
6. Simmer until tender: Cover and cook 20–25 minutes, or until the chicken is cooked through and the potatoes are tender.
7. Shred the chicken: Remove the chicken to a cutting board. Use two forks to shred into bite-size pieces. Return the chicken to the pot.
8. Season and brighten: Stir in lemon juice, then taste and add salt and pepper as needed.If you want a richer body, simmer another 5–10 minutes uncovered.
9. Finish and serve: Remove the bay leaf. Ladle into bowls and top with chopped parsley or dill. Serve with crusty bread if you like.

Why This Recipe Works

– Balanced flavors: Aromatics like onion, garlic, and celery lay the foundation, while tomatoes add brightness and a hint of acidity. – Great texture: Cabbage softens into tender ribbons, carrots bring gentle sweetness, and potatoes make the soup heartier without cream. – Lean protein: Chicken keeps the soup filling but not heavy, perfect for lunch or dinner. – Flexible: You can swap vegetables based on what you have. It’s forgiving and budget-friendly. – One pot: Everything cooks together, which means easy prep and minimal cleanup.

What You’ll Need

• 2 tablespoons olive oil (or avocado oil)
• 1 large onion, diced
• 3 celery stalks, sliced
• 3 carrots, peeled and sliced
• 4 garlic cloves, minced
• 1 medium green cabbage, cored and thinly sliced (about 6–7 cups)
• 2 medium potatoes, diced (Yukon Gold or red potatoes hold their shape well)
• 1 red bell pepper, diced (optional for sweetness)
• 1 can (14.5 oz) diced tomatoes with juices
• 8 cups low-sodium chicken broth (or a mix of broth and water)
• 1.5 pounds boneless, skinless chicken thighs (or breasts), whole
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1–2 teaspoons kosher salt, to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 tablespoon lemon juice (or red wine vinegar), to finish
• Fresh parsley or dill, chopped for garnish

Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat.Add onion, celery, and carrots with a pinch of salt. Cook 5–7 minutes, stirring, until softened and fragrant.
2. Add garlic and spices: Stir in garlic, thyme, oregano, and the bay leaf. Cook 30 seconds until the garlic smells toasty, but don’t let it burn.
3. Layer in vegetables: Add the cabbage, potatoes, and bell pepper.Toss to coat with the aromatics and spices. Let it cook 2–3 minutes to soften slightly.
4. Pour in liquids: Add the diced tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
5. Add the chicken: Nestle the chicken thighs or breasts into the soup.Bring to a gentle boil, then reduce heat to a steady simmer.
6. Simmer until tender: Cover and cook 20–25 minutes, or until the chicken is cooked through and the potatoes are tender.
7. Shred the chicken: Remove the chicken to a cutting board. Use two forks to shred into bite-size pieces. Return the chicken to the pot.
8. Season and brighten: Stir in lemon juice, then taste and add salt and pepper as needed.If you want a richer body, simmer another 5–10 minutes uncovered.
9. Finish and serve: Remove the bay leaf. Ladle into bowls and top with chopped parsley or dill. Serve with crusty bread if you like.

Storage Instructions

– Refrigerator: Cool completely, then store in airtight containers for up to 4 days.

The flavors deepen over time. – Freezer: Freeze in portions for up to 3 months. Leave a little headspace in containers for expansion. – Reheat: Warm gently on the stove over medium heat, or microwave in 1–2 minute bursts. Add a splash of broth or water if it thickens. – Make-ahead tip: If freezing, cook the potatoes slightly under so they hold texture later.

Benefits of This Recipe

– Nutritious and satisfying: Chicken provides lean protein, while cabbage, carrots, and tomatoes bring fiber, vitamins, and antioxidants. – Budget-friendly: Cabbage and chicken thighs are affordable staples that stretch into multiple meals. – Light yet filling: Broth-based soups are comforting without being heavy, great for everyday eating. – Easy to customize: Works with many vegetables, grains, and herbs. – Great for meal prep: The flavors improve overnight, and it reheats beautifully.

Pitfalls to Watch Out For

– Overcooking the cabbage: It should be tender, not mushy.

Keep the simmer gentle. – Under-seasoning: Broth and cabbage can be bland without enough salt and acid. Taste and adjust at the end. – Boiling the chicken hard: A rolling boil can toughen the meat. Simmer instead. – Skipping the acid:</-strong> Without lemon juice or vinegar, the soup can taste flat. – Too many starchy add-ins: Potatoes, rice, or pasta can soak up broth quickly.

Balance them or add extra liquid.

Recipe Variations

• Rotisserie shortcut: Use shredded rotisserie chicken. Add it in the last 5–10 minutes so it stays tender.
• Tomato-forward: Add 1 extra can of tomatoes and 1 teaspoon smoked paprika for a deeper, cozy flavor.
• Herby lemon: Finish with more lemon juice and a handful of fresh dill and parsley for a bright, springy version.
• Spicy kick: Add red pepper flakes, a diced jalapeño, or a spoonful of harissa while sautéing the aromatics.
• Grain boost: Stir in cooked brown rice, farro, or barley at the end. Add more broth as needed.
• Low-carb swap: Skip potatoes and add extra cabbage or zucchini.Increase protein slightly to keep it filling.
• Creamy twist: Stir in a splash of cream or coconut milk at the end for a richer broth.
• Mediterranean style: Add olives and a sprinkle of feta when serving, plus oregano and lemon zest.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work well, but be careful not to overcook them. Keep the simmer gentle and pull them as soon as they reach 165°F, then shred and return to the pot.

How can I make this soup vegetarian?

Swap chicken broth for vegetable broth and use a can of chickpeas or white beans instead of chicken.

Add them in the last 10 minutes to warm through.

Will red cabbage work?

It will, but it can change the color of the broth and has a slightly firmer texture. Green or Savoy cabbage is more traditional and blends better into the soup.

Can I make this in a slow cooker?

Yes. Add all ingredients except the lemon juice and herbs to the slow cooker.

Cook on Low for 6–7 hours or High for 3–4 hours, shred the chicken, return it to the pot, add lemon juice, and finish with herbs.

What if I don’t have diced tomatoes?

Use crushed tomatoes or tomato sauce in a pinch. You can also skip tomatoes entirely and add a little extra lemon juice for brightness.

How do I thicken the soup?

Let it simmer uncovered for 10–15 minutes to reduce. You can also mash a few potato pieces into the broth for a naturally thicker body.

Can I add noodles?

Absolutely.

Cook them separately, then add to each bowl before serving so they don’t soak up too much broth in storage.

What herbs pair best with this soup?

Parsley, dill, thyme, and bay leaf are great. Rosemary works too, but use lightly so it doesn’t overpower the cabbage.

Final Thoughts

This Hearty Chicken Cabbage Soup with Vegetables is simple, honest cooking at its best. It’s full of flavor, easy to make, and flexible enough to adapt to whatever’s in your kitchen.

Serve it with a slice of bread or keep it light on its own—either way, it delivers comfort without fuss. Make a big pot, stash a few portions in the freezer, and you’ve got a cozy meal ready whenever you need it.