Chicken and Cabbage Soup with Ginger

Why You’ll Love This Recipe

I love this recipe for its balance—hearty enough to fill me up, yet light enough to leave me feeling good. The ginger adds a subtle spice that pairs perfectly with the sweetness of the carrots and the richness of the chicken. It all comes together in one pot, with minimal prep and maximum comfort. Plus, it’s easy to customize based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon extra virgin olive oil

• 6 cloves garlic, finely chopped

• 1-inch piece of ginger, peeled and finely chopped

• 2 medium carrots, chopped

• 2 celery stalks, chopped

• 1 pound baby yellow potatoes, quartered

• ½ head medium green cabbage, cut into bite-sized pieces

• 1 pound boneless, skinless chicken thighs

• 2 quarts chicken stock

• ¼ teaspoon cumin

• ¾ teaspoon dried rosemary

• Kosher salt, to taste

• Black pepper, to taste

• 2 tablespoons champagne vinegar

• Fresh herbs (parsley, dill, or basil), optional for garnish

Directions

1. I heat olive oil in a large pot over medium-low heat. I add the carrots, celery, garlic, and ginger, and sauté for a few minutes until everything begins to soften.

2. I add the potatoes, cabbage, rosemary, cumin, salt, pepper, and chicken stock. I bring the mixture to a boil, then reduce the heat to medium-high and cook for about 5 minutes.

3. I add the chicken thighs directly to the pot and simmer for 8–10 minutes, or until the chicken is cooked through.

4. I remove the chicken, shred it with two forks, and return it to the pot.

5. I simmer the soup for a few more minutes so the flavors meld together.

6. I stir in the champagne vinegar, taste and adjust seasoning, and serve the soup hot, garnished with fresh herbs if I have them on hand.

Servings and timing

This recipe makes 6 hearty bowls of soup. It takes about 5 minutes to prep and 30 minutes to cook, so I can have a warm, homemade meal ready in just 35 minutes.

Variations

• Swap the vinegar: If I don’t have champagne vinegar, I use white wine vinegar, red wine vinegar, or unseasoned rice vinegar.

• Use a different protein: Leftover roasted chicken, turkey, or even tofu can work great here.

• Add greens: I sometimes toss in a handful of spinach or kale at the end for extra color and nutrition.

• Make it spicy: A dash of chili flakes or sliced jalapeño gives it a nice heat boost.

• Vegetarian version: I swap the chicken for chickpeas or white beans and use vegetable broth.

Storage/Reheating

In the fridge: I store leftovers in an airtight container for 3–5 days. I reheat it on the stove, bringing it up to a boil and then simmering gently, or I warm it in the microwave in 1–2 minute bursts.

In the freezer: I let the soup cool completely, then store it in freezer-safe containers for up to 3 months. I thaw it overnight in the fridge and reheat as usual. It holds up beautifully.

FAQs

Can I use frozen chicken?

Yes, I can add frozen chicken directly with the broth. I just make sure it cooks fully and reaches 165°F before shredding.

Do I have to use chicken thighs?

No, chicken breasts work too, but thighs give a richer flavor and stay more tender during simmering.

What does the vinegar do?

The vinegar adds a subtle brightness that balances out the savory flavors. It really brings the whole soup to life.

Can I use red or purple cabbage?

I prefer green cabbage for this soup, but red cabbage can be used—just note it will give the broth a purplish tint.

What herbs work best for garnish?

Parsley, dill, or basil all add a nice fresh touch. I use whatever I have available—fresh herbs really brighten the bowl.

Conclusion

This Chicken and Cabbage Soup with Ginger is one of those feel-good meals that I make when I want something healthy, cozy, and full of flavor. With a mix of tender vegetables, shredded chicken, and that gingery kick, it’s a soup that always delivers. It’s simple, soulful, and something I keep coming back to again and again.