I love how easy and hearty this soup is. Everything comes together in one pot, which means less cleanup and more flavor as all the ingredients simmer together. It’s packed with vegetables and protein, making it a wholesome choice that doesn’t skimp on taste. Whether I’m serving it with bread, salad, or even mashed potatoes, it always leaves me and my partner reaching for seconds.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, sliced
1/2 head of cabbage, shredded
2 cups cooked chicken, shredded
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
2 tablespoons fresh dill, chopped
Directions
I start by heating olive oil in a large pot over medium heat. Then I add the chopped onion and garlic, sautéing for about 5 minutes until the onion becomes translucent.
Next, I stir in the carrots and shredded cabbage, letting them cook for another 5 minutes until they begin to soften.
I add the shredded chicken to the pot, then pour in the chicken broth. I season it with salt, black pepper, and dried thyme, stirring everything to combine.
I bring the soup to a gentle boil, then reduce the heat and let it simmer on low for about 20 minutes. This gives the flavors time to come together and develop.
Just before serving, I stir in the fresh dill for a bright, herby touch. I give it a final taste and adjust the seasoning if needed.
I ladle the soup into bowls and serve it hot, usually with crusty bread or a buttery biscuit on the side.
Servings and timing
This recipe makes 4 to 6 servings and takes about 1 hour total from start to finish, including prep and cooking. It’s a perfect option for a quick dinner or a light lunch that feels comforting and filling.
Variations
Here are a few ways I like to switch it up depending on what I have in the kitchen:
Stir in 1 cup of heavy cream at the end for a creamier version.
Add diced potatoes or a handful of spinach for extra veggies.
Use leftover turkey instead of chicken, especially around the holidays.
Add a pinch of red pepper flakes for a bit of heat.
Make it gluten-free by using gluten-free broth and serving with gluten-free bread or crackers.
Storage/reheating
This soup stores well in the fridge for up to 4 days. I reheat it on the stovetop over low heat or in the microwave, stirring occasionally until warmed through. It also freezes well—I just let it cool completely and store it in an airtight container for up to 3 months.
FAQs
Can I use rotisserie chicken?
Yes, and I often do. It’s a great way to save time and adds a bit of extra flavor to the soup.
Is this soup freezer-friendly?
Absolutely. I let it cool completely before transferring it to freezer-safe containers. It reheats beautifully for a quick meal later.
What sides go best with this soup?
I like to serve it with crusty bread, a buttery biscuit, or even mashed potatoes or rice for a more filling meal.
Can I make this in a slow cooker?
Yes. I sauté the onions, garlic, and veggies first, then transfer everything to the slow cooker and cook on low for 4–6 hours. I stir in the dill just before serving.
Can I make it vegetarian?
Definitely. I skip the chicken and use vegetable broth instead. Adding white beans or chickpeas makes a great plant-based alternative for protein.
Conclusion
Savory Chicken and Cabbage Soup is one of those timeless recipes that always brings comfort and flavor to the table. Whether I’m making it to warm up on a cold day, use up leftovers, or sneak in extra veggies, it’s a dependable favorite that never disappoints. Simple, wholesome, and deeply satisfying—this soup has earned a permanent spot in my kitchen.
