Print

Chicken and Cabbage Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 54 reviews

A comforting and hearty Chicken and Cabbage Soup made with tender shredded chicken, fresh vegetables, and a flavorful broth enriched with butter and chicken base. This easy-to-make soup is perfect for a nourishing meal any day of the week.

Ingredients

Base and Seasoning

  • 2 tablespoons unsalted butter
  • 1 ½ tablespoons Better Than Bouillon Roasted Chicken Base
  • kosher salt, to taste
  • 2 tablespoons dried Italian seasoning
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon vinegar (red wine, white wine, apple cider, or distilled vinegar)

Vegetables

  • 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)
  • ½ medium head green cabbage (about 1 pound), cut into chunks (about 8 cups)

Protein

  • 4 heaping cups shredded cooked chicken (1¼ pounds), such as rotisserie chicken

Instructions

  1. Prepare the Vegetables: Begin by cutting the celery into 1 ½-inch chunks, carrots into 1-inch chunks, finely dicing the yellow onion, and chopping the green cabbage into bite-sized pieces. This ensures all vegetables cook evenly and meld nicely into the soup.
  2. Sauté Aromatics and Seasonings: In a large pot over medium heat, melt the unsalted butter. Add the minced fresh garlic and diced onion to the pot, sautéing until they are fragrant and the onions are translucent, about 3-5 minutes. This step builds a flavorful base for the soup.
  3. Add Chicken Base and Vegetables: Stir in the Better Than Bouillon Roasted Chicken Base and dried Italian seasoning. Then add the chopped celery, carrots, and cabbage. Sauté the vegetables with the seasonings for a few minutes to start softening them and releasing their flavors.
  4. Add Liquid and Simmer: Add enough water or stock (not specified in ingredients, but typically about 6 cups) to cover the vegetables and bring the soup to a boil. Once boiling, reduce the heat to a simmer and cook for around 20-25 minutes, or until the vegetables are tender.
  5. Incorporate Chicken and Vinegar: Add the shredded cooked chicken and the tablespoon of vinegar to the pot. Stir well to combine. Simmer for an additional 5-10 minutes to heat the chicken through and let the flavors meld.
  6. Season to Taste and Serve: Taste the soup and adjust seasoning with kosher salt as needed. Ladle the soup into bowls and serve warm, enjoying the comforting blend of chicken, vegetables, and seasoning.

Notes

  • You can substitute the cooked shredded chicken with leftover rotisserie chicken or any cooked chicken you have on hand.
  • The vinegar adds brightness to the soup, but you can adjust the type of vinegar based on your preference or omit if desired.
  • Adding a homemade or store-bought chicken stock instead of water will enhance the soup’s flavor.
  • For a thicker soup, you can mash some of the cooked vegetables or use less liquid.
  • Feel free to add other herbs like parsley or thyme for added depth.

Find it online: https://justsosavory.com/chicken-and-cabbage-soup-recipe/