Best 8 Chicken Soup With Cabbage Recipes

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When the cold weather sets in, there is nothing more comforting than a hot bowl of chicken soup with cabbage. This classic dish is not only delicious but also packed with nutrients, making it a perfect meal for when you're feeling under the weather or just need a warm and hearty meal. The combination of chicken, cabbage, and other vegetables creates a flavorful and nutritious broth that is sure to please the whole family. With so many different variations of this classic recipe, there's sure to be a version that everyone will enjoy.

Here are our top 8 tried and tested recipes!

CHICKEN SOUP WITH CABBAGE



Chicken Soup with Cabbage image

This soup will cure what ails you. Even if it's just hunger. Healthy, low carb, and great for a rainy day. I've been making this recipe for 30 years, and I think this is about as good as it gets. Enjoy with freshly baked biscuits.

Provided by Sandra Holding

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h40m

Yield 10

Number Of Ingredients 15

6 quarts water, divided
1 whole chicken, giblets removed
5 carrots, chopped
2 cups chopped cabbage
4 stalks celery, chopped
1 medium onion, chopped
¼ cup white wine
2 tablespoons chicken bouillon granules
2 tablespoons dried dill weed
1 tablespoon butter, or to taste
2 cloves minced garlic
1 tablespoon dried parsley
1 tablespoon ground thyme
2 teaspoons ground white pepper
2 bay leaves

Steps:

  • Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken is coming apart, about 45 minutes. Remove from heat; remove chicken from pot and transfer to a platter. Put a lid on the pot and cover the chicken with plastic wrap. Refrigerate both until chicken is safe to handle, about 40 minutes.
  • Tear meat off the chicken bones. Skim excess fat off the top of the cooled broth. Add the last 2 quarts water, chicken meat, carrots, cabbage, celery, onion, wine, bouillon, dill, butter, garlic, parsley, thyme, white pepper, and bay leaves. Cook over medium heat until vegetables have softened, about 30 minutes.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 7.1 g, Cholesterol 51.5 mg, Fat 26.8 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 333.1 mg, Sugar 3 g

THAI CHICKEN CABBAGE SOUP



Thai Chicken Cabbage Soup image

This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!

Provided by KLEENESTAR

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 7

3 skinless, boneless chicken breast halves
8 cups chicken broth
2 leeks, sliced
6 carrots, cut into 1 inch pieces
1 medium head cabbage, shredded
1 (8 ounce) package uncooked egg noodles
1 teaspoon Thai chile sauce

Steps:

  • Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
  • Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 42.3 g, Cholesterol 61.3 mg, Fat 3.1 g, Fiber 7.1 g, Protein 20.8 g, SaturatedFat 0.7 g, Sodium 118.3 mg, Sugar 9.3 g

CHICKEN SOUP WITH CHARRED CABBAGE



Chicken Soup with Charred Cabbage image

Simmering a rotisserie bird in water with a handful of aromatics beats boxed chicken stock any day. Plus, the mushroom stems are basically free flavor; add a handful to any pot of simmering stock for an umami boost.

Provided by Anna Stockwell

Categories     Bon Appétit     Fall     Dinner     Soup/Stew     #WasteLess     Chicken     Mushroom     Cabbage     Quick & Easy     Garlic

Yield 4 servings

Number Of Ingredients 8

1 cooked chicken carcass (from a store-bought rotisserie or homemade roast chicken), plus 1 1/2 cups shredded skinless roast chicken meat
8 oz. shiitake mushrooms, stems reserved, caps torn in half
6 garlic cloves, crushed
1 tsp. kosher salt, plus more
2 Tbsp. extra-virgin olive oil
1 medium head of green cabbage (about 1 lb.), cored, sliced into 1/2"-thick ribbons
Freshly ground black pepper
Chili oil (for serving; optional)

Steps:

  • Bring chicken carcass, shiitake stems, garlic, 1 tsp. salt, and 8 cups water to a boil in a large pot, skimming foam from surface as needed. Cover pot and reduce heat to medium. Simmer 15 minutes. Strain broth through a fine-mesh sieve into a large bowl. Rinse out pot, then pour broth back in.
  • Meanwhile, heat oil in a large skillet over medium-high. Cook mushroom caps, stirring occasionally, until golden brown and softened, 7-9 minutes. Transfer mushrooms to a plate; season with salt.
  • Add cabbage to same skillet, press into an even layer, and cook, undisturbed, 2 minutes; season with salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred and tender in some spots and still crisp in others, about 2 minutes.
  • Add mushrooms, cabbage, and shredded chicken to broth and cook over medium heat just until chicken is warmed through, about 3 minutes. Season soup with salt and pepper. Divide among bowls and drizzle with chili oil if desired.

CHICKEN CABBAGE SOUP



Chicken Cabbage Soup image

Hearty and comforting soup loaded with chicken, cabbage, veggies, and flavor.

Provided by Rena

Categories     Soup

Time 55m

Number Of Ingredients 14

1 pound Boneless Skinless Chicken Breast (chopped into large pieces to cook faster)
1 Tbsp Olive Oil
2 Celery Ribs (chopped)
1 medium Sweet Onion (diced)
1 Green Pepper (chopped)
2 medium Carrots (peeled and sliced)
1/2 medium Head Cabbage (chopped)
1 cup Frozen Peas (no need to thaw)
14 oz Marinara Sauce (one can)
6 cups Chicken or Vegetable stock
1/2 tsp. Garlic Salt
1/4 tsp. Garlic Powder
1/4 tsp. Pepper
Minced fresh parsley (optional)

Steps:

  • Heat oil in a Dutch oven or a soup pot over medium-high heat.
  • Add chicken and cook until golden brown and no longer pink in the inside, about 10-12 minutes. Set aside on a chopping board and shred it with 2 forks.
  • To the same pot add celery, carrots, green peppers, onions, and stir fry for about 5 minutes.
  • Stir in shredded chicken, cabbage, marinara sauce, and chicken stock. Stir well and cook for 15-20 minutes, or until cabbage is tender.
  • Add in frozen peas, garlic salt, garlic powder, and pepper, mix until well combined. Allow it to simmer for a few minutes more, just until peas are done.
  • Garnish with fresh parsley, then pour into warm bowls and serve.

Nutrition Facts : Calories 150 kcal, Carbohydrate 16 g, Protein 15 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 1176 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

CHICKEN CABBAGE SOUP RECIPE



CHICKEN CABBAGE SOUP RECIPE image

This Chicken Cabbage Soup is low in carbs, low in calories, high in protein and full of flavor.

Provided by Evelyn @asimpletweak.com

Categories     Soup

Time 25m

Number Of Ingredients 8

1 pound chicken tenderloin
1 tablespoon salt (I use kosher salt)
2 cloves garlic
a pinch black pepper
1 cup carrots
1 cup cabbage
1 cup celery
4 cups water

Steps:

  • Cut the chicken tenderloin in bite-size pieces. Then, season with garlic, salt, and black pepper.
  • Dice the carrots, celery, and cabbage.
  • Over medium-high heat, add a teaspoon of oil in the soup pot. Add the chicken and stir occasionally while it cooks for three minutes, then add water.
  • Add all the vegetables and cook for about 15 to 20 minutes

Nutrition Facts : Calories 303 kcal, Carbohydrate 9 g, Protein 49 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 145 mg, Sodium 3867 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

ONE-POT CHICKEN & CABBAGE SOUP



One-Pot Chicken & Cabbage Soup image

This simple, yet flavorful, chicken-cabbage soup is perfect for enjoying on a cold day. Sherry vinegar adds a touch of brightness and pairs well with the medley of vegetables. Serve with crusty bread.

Provided by Liv Dansky

Categories     Healthy Chicken Soup Recipes

Time 40m

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 cup chopped sweet onion
4 cups shredded cabbage
2 cloves garlic, minced
4 cups low-sodium chicken broth
2 medium Yukon Gold potatoes, peeled and chopped
1 medium turnip, peeled and chopped
¼ teaspoon salt
¼ teaspoon ground pepper
2 cups shredded cooked chicken
2 tablespoons sherry vinegar
4 tablespoons grated Parmesan cheese
Chopped fresh flat-leaf parsley leaves for garnish

Steps:

  • Heat oil in a large Dutch oven or pot over medium heat. Add onion; cook, stirring often, until translucent, about 6 minutes. Add cabbage and garlic; cook, stirring often, until the cabbage softens, about 6 minutes.
  • Stir in broth, potatoes, turnip, salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for 15 minutes. Stir in chicken; continue cooking until the potatoes and turnips are tender, about 5 more minutes. Remove from heat; stir in vinegar. Top each serving with Parmesan and garnish with parsley, if desired.

Nutrition Facts : Calories 359 calories, Carbohydrate 25 g, Cholesterol 64 mg, Fat 16 g, Fiber 5 g, Protein 31 g, SaturatedFat 3 g, Sodium 395 mg, Sugar 6 g

CABBAGE AND CHICKEN SOUP



Cabbage and Chicken Soup image

Chicken noodle soup has always been said to have magical healing properties. I combined my favorite things, chicken, orzo, and cabbage and came up with this super simple and tasty soup.

Provided by Alyse

Categories     Low Cholesterol

Time 25m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 8

1/2 head cabbage, chopped into 2 inch chuncks
1 onion, chopped
2 garlic
8 ounces orzo pasta
2 cups cooked chicken
1 tablespoon chicken bouillon
salt and black pepper
1/2 red pepper flakes (optional)

Steps:

  • In a 6 qt dutch oven, lightly saute garlic and onions in a little olive oil
  • add chicken and cabbage and stir lightly.
  • add bouillon, I prefer the Better than Bouillon brand, and add enough water to cover the mix, I like chunky thick soup, you can add more water to your taste.
  • add red pepper, salt and black pepper to taste
  • add the orzo and boil 2 minutes less than directions state on the package.
  • let the soup rest about 5 minutes.
  • serve with garlic bread and a salad for a full meal!

Nutrition Facts : Calories 412.6, Fat 5.8, SaturatedFat 1.5, Cholesterol 52.5, Sodium 97.7, Carbohydrate 61.6, Fiber 5.8, Sugar 6.6, Protein 28.6

CABBAGE AND TOMATO CHICKEN SOUP



Cabbage and Tomato Chicken Soup image

This recipe is from The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens.

Provided by PanNan

Categories     Whole Chicken

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 lbs chicken
1/2 head cabbage, shredded
1 large onion, sliced
2 tomatoes, peeled and coarsely chopped
3 carrots, sliced
3 garlic cloves, minced
3 tablespoons fresh chives, chopped or 1 tablespoon dried chives
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
salt
pepper, freshly ground

Steps:

  • Cover chicken with water in a large pot. Cook 1 hour and remove chicken.
  • Meanwhile, prepare remaining ingredients, and add to pot after removing chicken, and cook for 1 hour.
  • Meanwhile, place chicken in baking dish and roast it in a 350 F oven for 30 minutes. After roasting, let chicken cool for 10 minutes before removing meat from the carcass and adding the meat to the soup pot.
  • Simmer until the meat is heated through, and serve.

Nutrition Facts : Calories 701.7, Fat 45.8, SaturatedFat 13.1, Cholesterol 226.8, Sodium 249.7, Carbohydrate 11.8, Fiber 3.7, Sugar 6, Protein 58.3

Tips:

  • Use a variety of vegetables. Cabbage is the star of this soup, but you can also add other vegetables like carrots, celery, onions, and potatoes. This will give your soup more flavor and nutrition.
  • Don't be afraid to experiment with different herbs and spices. Chicken soup is a great canvas for experimenting with different flavors. Try adding herbs like thyme, rosemary, or sage. You can also add spices like paprika, cumin, or chili powder.
  • Let the soup simmer for a long time. The longer you simmer the soup, the more flavorful it will be. Aim to simmer the soup for at least 30 minutes, but you can simmer it for up to 2 hours.
  • Serve the soup with your favorite toppings. Chicken soup is delicious on its own, but it's even better with your favorite toppings. Try adding shredded chicken, cooked rice, or noodles. You can also add a dollop of sour cream or a sprinkle of chopped parsley.

Conclusion:

Chicken soup with cabbage is a delicious and healthy soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're feeling under the weather, or just want a comforting meal, give chicken soup with cabbage a try.

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