Chicken Cabbage Sop
A simple, hearty chicken cabbage soup made in one pot with tender chicken, potatoes, and vegetables. Perfect for an easy weeknight dinner or make-ahead lunches.
Servings 6 people
Calories 190kcal
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
Calories: 190kcal | Carbohydrates: 12g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 1179mg | Potassium: 627mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3468IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 1mg