Can I use frozen chicken for this soup?

Yes, you can absolutely use frozen chicken for this soup. If you're using chicken breasts or thighs, simply add the frozen chicken directly to the pot with water or broth. You’ll need to increase the cooking time by about 10-15 minutes to ensure the chicken is fully cooked. However, if you’re using leftover rotisserie chicken or pre-cooked chicken, you can shred it and add it in the last 10 minutes of cooking, even if it’s frozen.

How do I make the soup spicier?

To add some heat to your chicken and cabbage soup, there are several ways to spice it up: Add fresh chilies: You can add chopped jalapeños, serranos, or even dried chili flakes for a milder heat. Hot Sauce: A dash of your favorite hot sauce can intensify the heat and add a layer of flavor. Cayenne Pepper: If you like a bit of smoky heat, sprinkle in some cayenne pepper while cooking, starting with a pinch and adjusting to taste. Spicy Seasoning: Adding chili powder, cumin, or chipotle can introduce both spice and depth to the broth.

What can I substitute for cabbage if I don't like it?

If you don’t enjoy cabbage, there are several great substitutes you can use: Kale: It offers a similar texture and is packed with nutrients. Spinach: A softer, milder alternative, spinach wilts quickly into the soup. Swiss Chard: This leafy green adds a similar bite to cabbage but with a slightly different flavor. Collard Greens: A hearty alternative with a slightly bitter taste. You can also use a combination of these greens if you're looking to change things up!

Can I add pasta or rice to the soup?

Yes, you can definitely add pasta or rice to chicken and cabbage soup to make it more filling. If you add pasta, choose small shapes like ditalini or orzo to prevent the soup from becoming too heavy. For rice, add cooked rice during the last few minutes of cooking to avoid overcooking it. Both options will absorb the broth, making the soup heartier.

How long does the soup last in the refrigerator?

Chicken and cabbage soup can be stored in the refrigerator for 3-4 days in an airtight container. If you’re planning on keeping it longer, it’s best to freeze the soup. This will help preserve its flavors and texture for up to 3 months.

Chicken and Cabbage Soup - Easy Food To Make

Name: Chicken and Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 chicken breasts or thighs (boneless, skinless); 4 cups chicken broth; 1 medium head of cabbage, chopped; 2 medium carrots, sliced; 2 celery stalks, chopped; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon turmeric (optional, for added flavor and color); 1 bay leaf; Salt and pepper to taste; Fresh parsley (for garnish)

Ingredients

Scale

2 chicken breasts or thighs (boneless, skinless)

4 cups chicken broth

1 medium head of cabbage, chopped

2 medium carrots, sliced

2 celery stalks, chopped

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon turmeric (optional, for added flavor and color)

1 bay leaf

Salt and pepper to taste

Fresh parsley (for garnish)

Instructions

Step-by-step process of making Chicken and Cabbage Soup – from searing chicken to serving the completed dish.

Prepare the Chicken:
In a large pot, heat the olive oil over medium heat. Season the chicken breasts or thighs with salt and pepper. Add them to the pot and cook until browned on both sides, about 5-7 minutes. Remove the chicken from the pot and set it aside to cool. Once cooled, shred the chicken into bite-sized pieces.
Sauté Vegetables:
In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables begin to soften and the onions turn translucent.
Add Broth and Seasoning:
Add the chicken broth to the pot along with the dried thyme, oregano, turmeric (optional), and bay leaf. Stir well to combine.
Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the vegetables are tender.
Add Cabbage and Chicken:
Add the chopped cabbage and shredded chicken to the soup. Stir to combine, then continue to simmer for an additional 10 minutes, or until the cabbage is tender.
Season and Serve:
Taste and adjust the seasoning with salt and pepper. Remove the bay leaf before serving. Garnish with freshly chopped parsley if desired. Serve hot.

Notes

For a richer flavor, consider roasting the chicken before adding it to the soup.
If you prefer a thicker soup, you can add a small potato, peeled and diced, during the simmering step.
Feel free to adjust the vegetables based on what’s available or to your liking.

Author: Natalie
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Simmering
Cuisine: American
Diet: Low Calorie

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups per serving)
Calories: 320
Sugar: 6g
Sodium: 800mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 32g
Cholesterol: 90mg

Keywords: Chicken and cabbage soup, healthy soup recipe, low-carb soup, easy chicken soup, gluten-free soup, nutritious dinner