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–+ servings
A dutch oven full of cabbage chicken soup topped with green onions, and a ladle scooping up the soup.
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Cabbage Chicken Soup

Cabbage Chicken Soup is wholesome and nourishing, made with chicken breast, cabbage, carrots, fresh garlic, and turmeric in a warm broth, with minimal prep time and ready in under 45 minutes!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 280kcal
Author: Jacqui

Equipment

  • 1 Dutch oven or soup pot

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 medium Vidalia onion chopped
  • 3 medium carrots peeled, cut into 1-inch pieces
  • 5 medium garlic cloves minced
  • 1 small green cabbage (or half of 1 medium head), cored and cut into 1-inch pieces
  • 8 cups chicken or vegetable broth gluten free
  • 2 medium chicken breasts boneless, skinless
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper or to taste
US Customary - Metric

Instructions

  • Heat olive oil in a dutch oven over medium-high heat. Add onions and carrots and saute until the onions begin to caramelize, about 5 minutes. Stir in the minced garlic and cook another 1-2 minutes.
  • Add the cabbage and cook for another 2-3 minutes, stirring often. Add the chicken, turmeric, and broth. Make sure chicken is submerged in the broth.
  • Bring to a boil, then reduce to a simmer over medium-low heat and cover the pot. Simmer the soup for 15-20 minutes, or until the chicken is fully cooked.
  • Once the chicken is done, remove it from the pot and shred with two forks. Return chicken to the soup and stir everything together. Simmer for another 1-2 minutes. Season with salt and black pepper to taste.

Notes

Click on the time in the recipe to start a timer! 
Storage
Refrigerate for 3-4 days in an airtight container. 
Freeze in an airtight container for 2-3 months. Defrost in the refrigerator the night before, then reheat in a saucepan over medium heat.
Cooking Tips
  • If you want to save some time, substitute the chicken breast for store-bought fully cooked rotisserie chicken. 
  • Try adding some parmesan cheese on top of the soup for extra flavor.
  • I don't like making this with frozen chicken because it increases the cook time by about half. 

Nutrition

Calories: 280kcal | Carbohydrates: 29g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 2308mg | Potassium: 801mg | Fiber: 7g | Sugar: 16g | Vitamin A: 8839IU | Vitamin C: 74mg | Calcium: 116mg | Iron: 2mg