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This chicken cabbage soup is a simple, hearty one-pot dinner made with tender chicken, soft potatoes, and fresh cabbage. It’s the kind of soup you make when you want something warm and nourishing without a lot of prep, and it’s ready in about 45 minutes from start to finish.
What I really like about this soup is how balanced it feels. The potatoes make it filling enough that no one is hunting for snacks an hour later, and the cabbage softens right into the broth without stealing the show. It’s warm and comforting, but not the kind of soup that leaves you feeling weighed down.
It’s also one of those recipes that somehow tastes even better the next day. I’ll make it for dinner, then happily reheat a bowl for lunch once the flavors have had time to hang out and get cozy together.
Read This Before You Begin
- Ready in about 45 minutes: Minimal prep and very little hands-on time
- Filling enough for dinner: Chicken and potatoes make this a hearty, satisfying soup
- Cabbage holds its texture: It softens nicely without turning mushy
- Great for make-ahead meals: The flavor improves after a night in the fridge
- Mild and family-friendly: Familiar flavors that work well for picky eaters
Ingredients You’ll Need
- Chicken – Boneless, skinless chicken breasts keep the broth clean and mild, but thighs work just as well if you prefer a richer flavor.
- Green Cabbage – Use fresh green cabbage for the best texture. It softens as it simmers without becoming mushy.
- Baby Red Potatoes – These add heartiness and help make the soup feel like a full meal. Leave the skins on for extra texture.
- Carrots, Celery, and Onion – This classic base builds flavor and gives the broth depth.
- Fresh Thyme & Bay Leaf – These add subtle herb flavor without overpowering the soup. Dried thyme can be used in a pinch.
How to Make Chicken Cabbage Soup
- Heat the olive oil in a large Dutch oven over medium heat. Once the oil is warm, add the carrots, celery, and onion. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften but do not brown.
- Add the minced garlic and stir for 30 to 60 seconds, just until fragrant. Keep the heat moderate so the garlic doesn’t burn.
- Pour in the chicken broth, then add the raw chicken breasts, cabbage, potatoes, thyme sprigs, bay leaf, salt, and pepper. Stir gently to combine everything.
- Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
- Remove the chicken from the pot and place it on a cutting board or in a bowl. Shred the chicken into bite-sized pieces using two forks.
- Return the shredded chicken to the pot and let it warm through for 2 to 3 minutes. Remove and discard the bay leaf and thyme sprigs before serving.
Expert Tips & Variations
- Even cooking: Cut vegetables into similar sizes so everything cooks evenly
- Fix flat flavor: Add an extra pinch of salt or a squeeze of lemon if the broth tastes dull
- Add more veggies: Stir in green beans or spinach near the end of cooking
- Shortcut option: Use rotisserie chicken and add it during the last 10 minutes to warm through
- Too thick after chilling: Add a splash of broth when reheating to loosen the soup
Storage, Freezing & Reheating
Store leftover chicken cabbage soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave until heated through.
This soup freezes well. Let it cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Yes. Chicken cabbage soup is a great make-ahead meal because the flavors continue to develop as it sits. You can make it up to 2 days in advance and store it in the refrigerator until ready to reheat.
Yes. Cooked or rotisserie chicken works well in this recipe. Add the shredded chicken during the last 10 minutes of cooking so it warms through without drying out.
No. When simmered gently, the cabbage softens while still holding its shape and texture. Avoid boiling the soup aggressively to prevent overcooking.
Yes. This soup freezes well for up to 3 months. Let it cool completely, then freeze in airtight containers. Thaw overnight in the refrigerator before reheating.
If you want more depth, try adding a squeeze of lemon juice, extra fresh herbs, or a pinch of red pepper flakes just before serving.
More Soup Recipes You Might Like
- Easy Italian Wedding Soup
- Turkey and Rice Soup (Avgolemono Style)
- Slow Cooker Chicken and Wild Rice Soup
- Instant Pot Stuffed Pepper Soup
- Minestrone Soup
- Thai Coconut Potsticker Soup
Did you make this Chicken Cabbage Soup? Leave a recipe review and rating below.
Chicken Cabbage Sop
Ingredients
- 2 tablespoons olive oil
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 1 medium yellow onion, diced
- 2 teaspoons garlic, minced
- 6 cups chicken broth
- 2 boneless, skinless chicken breasts (or 3-4 thighs)
- 1 ½ cups shredded green cabbage
- ½ pound baby red potatoes, quartered
- 2 springs fresh thyme
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon pepper
- Fresh parsley, for garnish
Instructions
- Heat oil in a large Dutch oven set over medium heat. Add carrots, celery and onion, cook for 5-7 minutes, stirring occasionally, until crisp-tender. Add garlic and cook 30-60 seconds, until fragrant.
- Add in broth, chicken breasts, cabbage, potatoes, thyme, bay leaf, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through and vegetables are tender, 15-20 minutes.
- Remove chicken to a bowl and shred, then add it back to the pot and allow to warm through for a few minutes. Remove and discard bay leaf and thyme sprigs. Garnish with parsley and serve.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well for up to 3 months. Cool completely before freezing in airtight containers.
- Reheating: Reheat gently on the stove or in the microwave. Add a splash of broth if needed to loosen the soup.
- Want more details? Scroll up for step-by-step instructions, tips, and variations.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Not gonna lie–when first reading this recipe I wasn’t 100 % sure I would like it but decided to try it anyway I now I am 100% sold! Not only is it as easy as the directions say, it was soooooo good. And yes, also like the recipe says, even better the next day. I’m always looking for comforting, quick meals to make for my family–as well as when a friend needs a homecooked meal & this soup is definitely that. As we speak, making a double batch–one for us & one for a friend recovering from foot surgery.
Two quick notes… rarely am I out of chicken broth, but I didn’t have any hand when I first made this so I substituted the chicken flavor of Better Than Bouillon & it worked great. Also–recipe says to dice carrots which is fine, but the photos show them sliced in whole rounds which I actually prefer.
This chicken cabbage soup is the ultimate comfort food! I find the process of finely slicing all those fresh veggies very therapeutic. When I’m done in the kitchen, I love to keep that relaxing rhythm going with Slice Master. It’s a satisfying video game that’s perfect for unwinding while the soup simmers. Thanks for such a healthy and easy-to-follow recipe