My partner can’t get enough of this soup. The moment one bowl is gone, he’s already asking for another.
This Chicken and Cabbage Soup is the perfect light, nourishing meal—it’s wholesome yet feels elevated thanks to the fragrant blend of thyme and fresh dill. Cabbage works beautifully in soups because it soaks up the rich chicken broth while still keeping a gentle, satisfying crunch. Like many soups, the flavors deepen and taste even better the next day.
Chicken and Cabbage Soup
Ingredients:
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- ½ head cabbage, shredded
- 2 carrots, sliced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
1. Build the Flavor Base:
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until the onion is soft and translucent.
2. Cook the Vegetables:
Add the carrots and shredded cabbage. Stir occasionally for 5 minutes, letting the cabbage soften and the carrots brighten in color.
3. Add Chicken and Broth:
Stir in the shredded chicken, then pour in the chicken broth. Season with salt, black pepper, and thyme.
4. Simmer Gently:
Bring the soup to a boil, then reduce the heat to low. Let it simmer for 20 minutes so the carrots become tender and the chicken absorbs the herb flavors.
5. Finish with Fresh Herbs:
Adjust seasoning if needed, then stir in the fresh dill right before serving. This preserves its bright color and delicate aroma.
6. Serve:
Ladle the soup into bowls and enjoy warm.
