Chicken and Cabbage Soup Recipe
Description
A cozy 45-minute Chicken and Cabbage Soup with hearty chunks of vegetables, shredded chicken and a herby, salty broth. A cozy dinner done in one pot with just 9 ingredients!
Video
Save This Recipe!
Ingredients
- 2 tablespoons unsalted butter
- 1 ½ tablespoons Better Than Bouillon Roasted Chicken Base
- 6 stalks celery, cut into 1 ½-inch chunks (3 ½ cups)
- 3 large carrots, cut into 1-inch chunks (1 ½ cups)
- 1 yellow onion, finely diced (2 cups)
- kosher salt
- 2 tablespoons dried Italian seasoning
- 1 tablespoon minced fresh garlic
- 4 heaping cups shredded cooked chicken (1¼ pounds), such as rotisserie chicken
- ½ medium head green cabbage (about 1 pound), cut into chunks (about 8 cups)
- 1 tablespoon vinegar, such as red wine, white wine, apple cider or distilled vinegar
Instructions
- Heat butter in a very large Dutch oven or heavy-bottomed pot over medium. Add Better than Bouillon, increase heat to medium-high and cook, stirring frequently, until fragrant and bouillon starts to stick to pan, about 1 minute.
- Add celery, carrots, and onion to drippings; season with 2 teaspoons kosher salt. Reduce heat to medium and cook until vegetables start to soften and there’s a good amount of liquid in bottom of pot (scant ½ cup), about 10 minutes.
- Stir in Italian seasoning and garlic; cook 2 minutes.
- Add 10 cups water and 1 teaspoon salt; increase heat to high and bring to a boil then stir in chicken and cabbage; bring back to a simmer and cook until vegetables are tender, about 5 minutes.
- Stir in vinegar and season with salt and pepper to taste.
Equipment
Notes
Salt: I develop recipes using Morton kosher salt. If you are using Diamond Crystal, you will likely need more (instead of a teaspoon, use a heaping teaspoon).
Cooked chicken: This is a great recipe for using up any leftover cooked chicken. I also like to grab a rotisserie chicken for this soup.
Veggies: I like this soup best when the veggies are cut really big. It helps to retain some texture on the veggies during cooking. If you cut them smaller the soup will cook faster! You will only need about 5 minutes of cooing before adding the water.
Simmer don't boil: Avoid boiling the soup too vigorously, just bring it to a boil initially, add the cabbage and the chicken and simmer until everything is tender. Boiling will cook the vegetables aggressively and make them overly soft.
Finish with something acidic: Any kind of brothy soup needs a little acid at the end. I like vinegar for this soup, but lemon juice will also work (consider topping the serving with some lemon zest and fresh parsley if you do this, yum!).
Nutrition
Serving: 2 cupsCalories: 102kcalCarbohydrates: 8.5gProtein: 7gFat: 3.5gSaturated Fat: 2gCholesterol: 22mgSodium: 409mgFiber: 3gSugar: 4g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!