Hearty Chicken Cabbage Soup (One Pot Meal)

With sweet cabbage and tender chicken, our Chicken Cabbage Soup will warm you up from the inside out. It’s easy to make, easy to freeze, and it’s exactly what you want on a cold or rainy day.

You get all the flavor of a long-simmered soup, without babysitting a pot all afternoon.

Our Cabbage Chicken Soup recipe has that old-school, well-simmered flavor without needing hours to get there.

The onion, celery, leek, and garlic build a rich aromatic base that gives the broth real depth, while the cabbage, carrots, and tomatoes give the soup its gentle sweetness, color, and some texture.

The chicken and potatoes soak up all the flavor and help fill it out, so it eats like a full meal, not just a veggie broth.

It’s easy, it’s filling, and it’s the kind of soup you’ll always want a second bowl of.

There’s only 15 minutes of hands-on time, with the stove doing the rest of the work, and it all comes together in under an hour.

It’s great for weeknights, and it’s meal prep gold just by sheer volume alone.

If you love cozy chicken dinners, try our Chicken Pot Pie Casserole, with tender chicken and hearty vegetables in a rich, savory sauce under a blanket of flaky, buttery biscuits.

And don’t miss our Chicken Stroganoff Recipe, with juicy dark meat chicken thighs, mushrooms, and onions in a creamy, tangy sauce that’s pure comfort food in every bite.

Ingredients

Gather the ingredients to prepare our chicken cabbage soup recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only speeds up the cooking process but also ensures you have all the necessary items on hand to make the recipe.

Can I Make Adjustments to the Recipe?

Absolutely. We made our chicken and cabbage soup with boneless, skinless chicken breasts, but boneless thighs work just as well. If you’ve got rotisserie chicken on hand, skip the simmering step and just toss it in near the end to warm through.

If you don’t have green cabbage, Napa or savoy cabbage are great substitutes, and red cabbage will work too, though it changes the color.

For a lower-carb version, leave out the potatoes and load up on extra cabbage, or stir in some chopped kale or chard.

And if you like a little heat, a pinch of red pepper flakes or a dash of hot sauce will do the trick without throwing off the rest of the soup.

Recipe Variations

Bone-In Boost: Start with bone-in chicken thighs, brown them really well, then simmer in the broth to build a naturally richer, collagen-loaded broth. Pull the meat, discard the bones, and return the chicken to the pot.

Spicy Cabbage Soup: Add a diced jalapeño with the onions, and finish with a splash of hot sauce for an extra kick.

Ginger-Soy Twist: Stir in grated ginger and a dash of soy sauce for an Asian-inspired take that pairs well with Napa cabbage.

Tomato Garlic Chicken Soup: Swap the oregano and thyme for basil, stir in a few spoonfuls of tomato paste, and you can even use roasted garlic for a richer, sweeter flavor.

Smoky Layer: Sauté a little diced bacon or pancetta before the vegetables to add a subtle, smoky base note to the soup.

Lemony Herb Chicken Soup: Right before serving, finish the soup with freshly squeezed lemon juice and a shower of chopped fresh parsley or dill for brightness.

Smoky Spanish Style: Sauté sliced Spanish chorizo with the onions, and add Spanish paprika and a handful of chopped roasted red peppers for rich, smoky notes.

How to Make Chicken Cabbage Soup

Follow my simple step-by-step instructions to learn how to make chicken cabbage soup in your home kitchen.

Add the olive oil to a large pot over medium heat. Then, add the onion, celery, carrots, and leek.

Cook until the vegetables soften, stirring occasionally, about 6-8 minutes. Then stir in the garlic and cook for 1 more minute, until fragrant.

Add the chopped cabbage.

Cook until it begins to wilt, about 5 minutes, stirring as needed.

Add the chicken breasts, potatoes, oregano, thyme, smoked paprika, bay leaf, salt, and pepper to the pan.

Add the tomatoes and broth, stirring until well combined.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.

When done, remove the chicken and place it on a cutting board. Use two forks to shred the meat, then return it to the pot.

Add lemon juice and adjust the seasonings to taste.

Garnish with fresh chopped parsley and serve with crusty bread.

Chef Tips

Cut the cabbage into bite-sized pieces so it softens evenly and is easier to eat.

Don’t rush the first sauté step. Giving the onion, leek, and celery time to soften creates a better flavor base.

Once everything is in the pot, keep it at a gentle simmer, not a full boil. A rolling boil can make the chicken tough, and the vegetables overcook.

As the soup simmers, skim off any foam or excess fat from the surface for a cleaner-tasting broth and clearer appearance.

If your broth tastes flat at the end, try a pinch more salt or a squeeze of lemon before reaching for anything else.

If you have time, let the soup sit off the heat for 15-20 minutes before serving. The flavors will settle, and the broth will taste better.

Whether you’re making it for Sunday lunch, stocking the freezer, or getting cozy on a cold day, our Chicken and Cabbage Soup is a keeper. It’s the kind of recipe that earns its place in the regular rotation.

Don’t overthink it. Grab a pot, use what you’ve got, and let the stove do the work.

Serving Suggestions

Serve with warm biscuits or thick slices of crusty bread for dunking.

Top each bowl with fresh parsley, grated Parmesan, or a spoonful of sour cream or Greek yogurt. A handful of crispy croutons is also a. nice addition.

Pair with a grilled cheese on sourdough, a Swiss and ham melt, or a sharp cheddar biscuit to turn it into a comfort-food dinner.

Serve with a simple green salad with vinaigrette or a chopped salad with crunchy vegetables.

For a heartier meal, ladle the soup over cooked rice, quinoa, or egg noodles in the bowl.

For entertaining, keep the soup warm in a slow cooker and set up a topping bar: chopped herbs, shredded cheese, croutons, cooked rice, lemon wedges, and red pepper flakes.

Wine Pairings

Look for bright, aromatic whites like Grüner Veltliner, Albariño, or a dry Riesling. These wines have enough acidity to cut through the broth while staying light and refreshing.

If you prefer red, go with something lighter and low-tannin, like a Pinot Noir or Gamay, so it doesn’t overpower the delicate chicken and cabbage.

For a non-alcoholic pairing, try sparkling water with lemon, a light herbal iced tea, or a ginger-lemon tonic to complement the savory broth.

How to Store and Reheat

Let the chicken and cabbage soup cool completely, then store it in an airtight container in the fridge for up to 4 days.

Reheat gently on the stove over medium heat, or microwave a bowlful in short bursts, stirring in between until hot.

To freeze, transfer cooled soup to a freezer-safe container, leaving room at the top for expansion. It keeps well for up to 2 months. Thaw overnight in the fridge before reheating.

Recipe FAQs

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