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

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.