This Creamy Chicken Cabbage Soup Recipe is a delightful mix of tender chicken, hearty cabbage, and rich flavors that come together effortlessly. If you’re craving a comforting bowl that’s as wholesome as it is satisfying, this one’s for you.
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Why You'll Love This Recipe
I’m genuinely excited to share this Creamy Chicken Cabbage Soup Recipe because it’s one of those gems that feels like a warm hug in a bowl. It’s easy to make, packed with good-for-you ingredients, and perfect for any day you want cozy, comforting food without fuss.
- Heartwarming Comfort: The creamy broth combined with tender chicken and cabbage is soothing and filling, perfect for cooler nights.
- Simple, Real Ingredients: You won’t need pantry wizardry—just everyday veggies and chicken, making it great even for last-minute meals.
- Flexible & Customizable: Whether you’re low-carb, want to add beans, or toss in extra greens, this soup adapts beautifully.
- One-Pot Wonder: Minimal cleanup with maximum flavor from layering ingredients right in the same pot.
Ingredients & Why They Work
Every ingredient here plays a tasty part in making this soup unique yet straightforward. From the richness of chicken thighs to the subtle umami punch of miso, it all balances perfectly.
- Unsalted Butter: Adds a silky richness and helps soften veggies without overwhelming flavor.
- Onion: Builds a savory base; diced small so it melts into the broth nicely.
- Carrots & Celery: Classic soup combo for sweetness and aromatic depth.
- Mushrooms: Brings subtle earthiness that complements the chicken and cabbage.
- Garlic: Essential for that warm, savory punch.
- Boneless Skinless Chicken Thighs: Juicy and flavorful, they keep the soup hearty and tender.
- Green Cabbage: A mild crunch and fiber-rich vegetable that softens beautifully in soup.
- Kosher Salt & Black Pepper: Basic seasoning to bring out all the flavors.
- Paprika, Thyme, Parsley: A simple, aromatic herb blend that adds complexity without fuss.
- Chicken Broth: Provides the depth of flavor and liquid base; opt for low sodium if preferred.
- Bay Leaf: Infuses subtle herbal notes during simmering.
- White Miso Paste: A small spoonful amps up umami and creaminess without heaviness.
- Lemon Juice: Freshens and brightens the soup just before serving.
Make It Your Way
I love tweaking this Creamy Chicken Cabbage Soup Recipe depending on the season or mood. It’s a total crowd-pleaser but also easily yours to personalize with whatever you have on hand.
- Variation: I sometimes add white beans for extra protein and creaminess; it makes the soup even more filling and keeps well for leftovers.
- Dietary Tweaks: Swap the chicken for turkey or use vegetable broth for a vegetarian version—you'll just want to add extra beans or tofu to keep it hearty.
- Seasonal Additions: Toss in some fresh spinach or kale in the last five minutes of cooking for a boost of green goodness that pairs beautifully with cabbage.
Step-by-Step: How I Make Creamy Chicken Cabbage Soup Recipe
Step 1: Softening the Veggies to Build Flavor
Start by melting butter in a large pot over medium heat, then add diced onions, carrots, celery, and mushrooms. Cook, stirring occasionally, until everything starts to soften—about 4 to 5 minutes. This stage is where the base flavors develop, so don’t rush it. Stir in the minced garlic last to prevent burning and let it release its aroma.
Step 2: Adding Chicken and Cabbage
Place your chicken thighs whole on top of the softened veggies, then add your chopped cabbage. Sprinkle in the kosher salt, black pepper, paprika, dried thyme, and parsley. Pour the chicken broth over everything and toss in the bay leaf. This layering helps flavors meld beautifully as the soup simmers.
Step 3: Simmer Gently for Tender Chicken and Flavor
Bring the soup to a gentle simmer, then lower heat, cover, and let it cook for 30 minutes. The chicken should reach an internal temp of 165°F to ensure it’s safely cooked but still juicy. This slow cooking keeps cabbage tender and lets the broth become rich and comforting.
Step 4: Shred Chicken & Add Miso for Creamy Depth
Remove the chicken from the pot and shred it using two forks—this part is so satisfying and makes the soup extra cozy. Return the shredded chicken to the pot and stir in the white miso paste. Let the soup simmer for another 5 minutes to blend the flavors and get that beautiful creamy texture without cream.
Step 5: Brighten with Lemon & Final Seasoning
Take the soup off the heat and stir in fresh lemon juice. This final step really brightens all those deep flavors and cuts through richness. Taste and adjust seasoning with salt or pepper as needed before ladling into bowls.
Top Tip
After making this soup several times, I’ve noticed that little details really make a big difference in locking in flavor and texture. These tips help ensure your soup turns out creamy, savory, and comforting every single time.
- Start with Room Temperature Chicken: It helps the chicken cook evenly so it stays juicy and doesn’t dry out.
- Don’t Skip the Miso Paste: It adds umami richness that makes the broth taste luxurious without cream or heavy dairy.
- Simmer Low and Slow: Keeping the heat low prevents the cabbage from turning mushy while allowing flavors to meld beautifully.
- Add Lemon Juice Last: Adding it before cooking dulls the brightness and acidity, so stir it in right at the end.
How to Serve Creamy Chicken Cabbage Soup Recipe
Garnishes
I usually sprinkle a bit of freshly chopped parsley or a small handful of chopped green onions on top—it adds a pop of color and a fresh, oniony bite that pairs wonderfully. For an extra touch, a little cracked black pepper or a drizzle of good olive oil works beautifully.
Side Dishes
I can’t imagine serving this soup without some crusty bread or a warm baguette alongside—it’s perfect for sopping up every last drop. Sometimes I add a simple side salad with lemon vinaigrette to balance the richness.
Creative Ways to Present
For special occasions, I like to ladle the soup into pretty bowls and serve with individual small bread crocks or even mini bread bowls if you’re feeling fancy. Garnishing with a sprig of thyme or a lemon wedge on the side elevates the presentation instantly.
Make Ahead and Storage
Storing Leftovers
I always store leftover Creamy Chicken Cabbage Soup in airtight containers in the fridge. It keeps nicely for about 3-4 days. Just make sure the soup has cooled to room temp before sealing, so it stays fresh.
Freezing
This soup freezes really well—perfect for meal prep. I freeze individual portions in freezer-safe containers or bags. When you’re ready, thaw overnight in the fridge, then warm gently on the stove or microwave.
Reheating
Reheat on low heat, stirring occasionally to prevent sticking. If the soup has thickened up too much, just add a splash of water or broth to loosen it back up. Add a squeeze of fresh lemon after reheating to wake up the flavors again.
Frequently Asked Questions:
Yes, you can use boneless, skinless chicken breasts if you prefer. Just keep in mind that breasts tend to cook faster and can dry out more easily, so check frequently and remove them promptly once cooked to 165°F.
The white miso paste adds a gentle umami richness and depth of flavor without overpowering the soup. It also contributes to the creamy texture without needing heavy cream or dairy, keeping the soup light yet comforting.
To make this recipe vegetarian or vegan, swap the chicken broth for vegetable broth and omit the chicken. You can add hearty vegetables like mushrooms, potatoes, and beans, or even tofu for protein. Keep the miso paste to maintain that savory depth.
If your cabbage flavor tastes too strong or pungent, adding an extra splash of lemon juice at the end brightens and balances it out nicely. You can also add a bit more broth to mellow the flavors if needed.
Final Thoughts
This Creamy Chicken Cabbage Soup Recipe has become one of my go-to dishes whenever I want something nourishing and easy that still feels special. It’s simple enough for weeknights but rich and flavorful enough to savor slowly on a relaxed weekend. I hope you’ll love making and sharing it as much as I do—it’s like inviting a little comfort and warmth to your table.
Print
Creamy Chicken Cabbage Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This comforting Chicken Cabbage Soup blends tender chicken thighs with fresh vegetables and aromatic herbs in a flavorful broth enriched with white miso paste and brightened with lemon juice. Perfect for a hearty yet light meal, this soup offers a delightful balance of savory and fresh flavors, making it a satisfying choice for any day.
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion - diced (about 2 cups)
- 1 cup carrots - sliced
- 1 cup celery - sliced
- 1 cup mushrooms - sliced
- 3 garlic cloves - minced
- 1 pound boneless skinless chicken thighs, whole
- 4 cups chopped green cabbage - about half a medium head
- 1 teaspoon kosher salt - plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 6 cups chicken broth
- 1 bay leaf
- 1 tablespoon white miso paste
- 1 tablespoon lemon juice
Instructions
- Prepare the vegetables: Heat a large Dutch oven or pot over medium heat and melt the butter. Add the diced onions, sliced carrots, celery, and mushrooms. Cook the mixture until the vegetables start to soften, about 5 minutes. Then, stir in the minced garlic and cook for an additional minute to release its aroma.
- Add chicken and seasonings: Place the whole chicken thighs over the softened vegetables. Add the chopped green cabbage, kosher salt, black pepper, paprika, dried thyme, and dried parsley. Pour the chicken broth over all the ingredients. Top with the bay leaf and bring the mixture to a gentle simmer.
- Simmer the soup: Lower the heat to low and cover the pot. Allow the soup to cook for 30 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Shred the chicken: Remove the chicken thighs from the pot and shred the meat into bite-sized pieces. Return the shredded chicken to the pot and stir in the white miso paste. Let the soup simmer for another 5 minutes so the flavors meld together.
- Finish and serve: Remove the soup from heat, stir in the lemon juice to brighten the flavors, and taste to adjust seasoning with extra salt or pepper if needed. Ladle the soup into bowls and serve warm, ideally with crusty bread on the side.
Notes
- Chicken thighs provide a richer flavor and tender texture, but you can substitute with chicken breasts or a mixture of both.
- For lower sodium, opt for reduced-sodium chicken broth to control salt levels.
- If your cabbage has a strong flavor, add an additional splash of lemon juice at the end to balance the taste.
- White miso paste adds umami depth without heaviness—feel free to omit it or use soy sauce as an alternative.
- This soup serves as a versatile base; consider adding white beans, diced potatoes, or fresh spinach for extra heartiness and nutrition.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
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