Name: Chicken and Cabbage Soup with Ginger
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon extra virgin olive oil; 6 cloves garlic, finely chopped; 1-inch piece ginger, peeled and finely chopped; 2 medium carrots, chopped; 2 stalks celery, chopped; 1 pound baby yellow potatoes, quartered; ½ medium head green cabbage, chopped into bite-sized pieces; 1 pound boneless, skinless chicken thighs; 2 quarts chicken stock; ¼ teaspoon ground cumin; ¾ teaspoon dried rosemary; Kosher salt, to taste; Black pepper, to taste; 2 tablespoons champagne vinegar (or substitute white wine/red wine/rice vinegar); Optional garnish: fresh parsley, dill, or basil

Chicken and Cabbage Soup with Ginger

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A cozy, healing soup made with chicken thighs, fresh cabbage, ginger, garlic, and potatoes—perfect for cold days or when you need a comfort boost.

Author: Emma
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 6 bowls
Category: Lunch, Main Course, Soup
Method: Stovetop
Cuisine: American

Ingredients

1 tablespoon extra virgin olive oil

6 cloves garlic, finely chopped

1-inch piece ginger, peeled and finely chopped

2 medium carrots, chopped

2 stalks celery, chopped

1 pound baby yellow potatoes, quartered

½ medium head green cabbage, chopped into bite-sized pieces

1 pound boneless, skinless chicken thighs

2 quarts chicken stock

¼ teaspoon ground cumin

¾ teaspoon dried rosemary

Kosher salt, to taste

Black pepper, to taste

2 tablespoons champagne vinegar (or substitute white wine/red wine/rice vinegar)

Optional garnish: fresh parsley, dill, or basil

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Instructions

Sauté Veggies & Aromatics:
In a large pot over medium-low heat, heat olive oil. Add garlic, ginger, carrots, and celery. Cook 2–3 minutes until softened.

Simmer Soup Base:
Add potatoes, cabbage, rosemary, cumin, salt, pepper, and chicken stock. Bring to a boil, then reduce heat to medium-high and cook for 5 minutes.

Cook Chicken:
Add chicken thighs to the pot. Simmer for 8–10 minutes or until chicken is cooked through (165°F internal temp).

Shred Chicken:
Remove chicken and shred using two forks. Return shredded chicken to the pot.

Finish & Serve:
Simmer a few more minutes to blend flavors. Stir in champagne vinegar. Adjust seasoning to taste. Garnish with fresh herbs if desired and serve hot.

Notes

Peeling ginger tip: Use a spoon to easily scrape the skin off fresh ginger.

No champagne vinegar? Sub with red wine vinegar, white wine vinegar, or unseasoned rice vinegar.

Using frozen chicken: Add with broth and cook longer until fully cooked (165°F), then shred.

Make it vegetarian: Swap chicken with white beans and use veggie broth.

Find it online: https://allcookedup.com/chicken-and-cabbage-soup-with-ginger/