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
Scale
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
