Chicken Cabbage Soup

There’s nothing more comforting than a warm bowl of homemade chicken and cabbage soup—simple, nourishing, and full of flavor. This wholesome dish brings together tender chunks of chicken, hearty cabbage, and a medley of fresh vegetables in a light yet flavorful broth.

This chicken and cabbage soup is simply amazing! Each spoonful is packed with warmth, making it the perfect meal for chilly evenings, quick lunches, or when you need something soothing and satisfying. Not only is this soup easy to prepare, but it’s also incredibly nutritious, packed with protein, fiber, and essential vitamins. I love how easy it is to make with just a few simple ingredients, yet it’s packed with flavor and comfort. It’s also a great way to get my family to eat more veggies without any complaints. If you enjoy this recipe, I’m sure you’ll love my other cabbage soup variations too!

This soup is not only hearty and delicious but also nutritious, thanks to the star ingredient—cabbage! It’s low in carbs, full of vitamins, and perfect for any time of the year. Whether you’re craving something light or warming on a chilly day, this chicken and cabbage soup always hits the spot.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

1. Cabbage
2. Chicken: I used chicken breast but you can use any cuts of the chicken as long as you ensure to remove the bones, biting into a bone in a soup is undesirable.
3. Onion
4. Carrot
5. Celery 
6. Spinach
7. Olive oil
8. Salt and pepper
9. Water or chicken broth: I used water but you are more than welcome to use chicken broth or chicken stock.

How to make Chicken and Cabbage Soup

Prepare the Vegetables

• Chop the celery into small pieces.
• Peel the carrot, then slice it into thin rounds.
• Shred the cabbage into thin strips.
• Chop the onion into small pieces.

Start Cooking

• In a large, deep pot, heat a little olive oil over medium-high heat.
• Once the oil is warm, add the chopped onion, celery, and carrot. Stir and cook for about 5 minutes until they start to soften.

Add the Chicken

• Cut the chicken into small, bite-sized pieces.
• Sprinkle with salt and pepper for seasoning.
• Add the chicken to the pot and cook for another 5 minutes, stirring occasionally.

Add the Cabbage and Liquid

• Add the shredded cabbage to the pot.
• Pour in 2 cups of water or chicken broth (for extra flavor).
• Stir everything together and let it cook for 10 minutes.

Add Spinach and Finish Cooking

• Add a handful of spinach to the soup.
• Let it cook for another 5 to 10 minutes until everything is tender.

Final Touches

• Taste the soup and add more salt or pepper if needed.
• Serve hot in bowls and enjoy!

Tips and common mistakes to avoid for beginner cooks

1. If you choose to use store-bought broth or stock please do a taste test before you add any seasoning that contains salt or even salt itself. Some broths are saltier than others, especially if they’re not labeled low-sodium, so checking first helps prevent over-seasoning.
2. Use a large deep pot, raw cabbage has a high volume but once it cooks it will soften and lower in volume.
3. Ensure that your chicken and cabbage soup has enough broth because if it doesn’t it might end up looking like a chicken and cabbage stir-fry.

More soup recipes with cabbage to add to your rotation

Storing Leftover Cabbage Soup

Allow the soup to cool to room temperature before storing. Transfer any remaining Chicken cabbage soup into an airtight container and refrigerate for up to 3 days.

For long-term storage, freeze the soup in an airtight container, ziplock bag, or mason jar. It will stay fresh for up to 3 months.

Reheating Instructions
If refrigerated, reheat in the microwave or on the stove. Warm it in a small saucepan over medium heat until heated through.

If frozen, thaw in the refrigerator or at room temperature before reheating using the methods above.