Looking for a simple, healthy soup that’s actually satisfying? This chicken and cabbage soup is exactly what you need. It’s warm, flavorful, easy to make, and uses real ingredients you probably already have. Whether you’re eating clean, watching carbs, or just craving something comforting, this soup checks all the boxes. No fluff. No fillers. Just clean protein, hearty cabbage, and a broth that tastes like it simmered for hours — even if it didn’t. Let’s get straight into why this might be your new go-to recipe.
Don’t miss our chicken and potato soup recipe for another cozy bowl full of flavor.
Why You’ll Love This Chicken and Cabbage Soup
Cozy Comfort in a Bowl
This isn’t one of those thin, flavorless “diet soups.” It’s rich without being heavy, thanks to the natural sweetness of sautéed cabbage and a savory chicken broth base. The cabbage soaks up flavor while the chicken adds just enough bite to keep it hearty.
Healthy, Simple, and Budget-Friendly
This recipe uses affordable staples like chicken breast, green cabbage, onions, garlic, and broth. It’s gluten-free, dairy-free, low in calories, and big on volume — which means it fills you up without weighing you down.
Gluten-Free, Dairy-Free, Low-Carb Option
Perfect if you’re following Whole30, keto, or just looking to clean up your meals. There are no noodles or cream here — just whole ingredients that work together naturally. And yes, it’s meal-prep and freezer friendly too.
Ingredients You’ll Need for Chicken and Cabbage Soup
Simple, Clean Ingredients with Big Flavor
This chicken and cabbage soup recipe calls for just a few everyday ingredients, but when layered the right way, they deliver deep, rich flavor — no heavy cream, no fancy techniques.
Here’s what you’ll need:
| Ingredient | Why It Matters |
|---|---|
| Boneless chicken breast or thighs | Lean protein that stays tender in broth |
| Green cabbage | Mild flavor, holds up in simmering |
| Yellow onion | Adds depth and subtle sweetness |
| Fresh garlic | Boosts aroma and immune-boosting power |
| Carrots (optional) | A hint of sweetness, color, and texture |
| Low-sodium chicken broth | Base of your soup — go quality here |
| Olive oil | For sautéing aromatics |
| Salt + black pepper | Core seasoning; adjust to taste |
| Dried thyme or Italian herbs | Adds herbal warmth without overpowering |
| Bay leaf (optional) | Adds subtle background flavor |
Pro tip: A splash of lemon juice or apple cider vinegar at the end brightens the broth — totally optional but highly recommended.
Why Boneless Chicken Breast (or Thighs) Work Best
Chicken breast keeps this soup lean and clean, while still offering enough richness to carry the dish. Thighs work too if you prefer a more tender bite with a bit more flavor. Either way, simmering the meat gently in broth keeps it juicy, not dry.
What Kind of Cabbage is Best (Green, Savoy, or Napa?)
Classic green cabbage is your best bet here — it holds its shape well, has a neutral flavor, and balances beautifully with chicken and broth. Savoy cabbage works if you want a slightly softer texture. Avoid red cabbage for this soup — it changes the color and flavor profile in ways that don’t match the dish’s cozy tone.
How to Make Chicken and Cabbage Soup
Step-by-Step Cooking Instructions
Sauté the aromatics: Heat olive oil in a large soup pot. Add chopped onions and garlic. Sauté for 3–4 minutes until translucent and fragrant.
Add the chicken: Cut chicken into bite-sized pieces (or leave whole to shred later). Add to the pot, season with salt and pepper, and cook until lightly browned.
Pour in the broth: Stir in the chicken broth and bring to a gentle simmer.
Add vegetables: Toss in shredded cabbage and optional carrots. Add herbs like dried thyme or bay leaf.
Simmer gently: Reduce heat and let it cook uncovered for about 20–25 minutes. Check cabbage for tenderness.
Taste and adjust: Add more salt, pepper, or a dash of lemon juice as needed.
Serve hot: Remove bay leaf (if used) and ladle into bowls.
Best Pot or Dutch Oven to Use
A heavy-bottomed soup pot or Dutch oven works best for even heat distribution. It allows you to sauté directly in the pot and simmer gently without burning the bottom — crucial for delicate ingredients like cabbage.
Tips for Tender Chicken and Perfect Cabbage Texture
- Don’t boil aggressively. A gentle simmer keeps the chicken juicy and the cabbage tender, not mushy.
- Add cabbage last. Let the soup simmer for 10 minutes first, then add cabbage to prevent overcooking.
- Cut evenly. Slice cabbage and chicken in uniform sizes to ensure even cooking.
Flavor Variations You Can Try
Even though the base recipe for chicken and cabbage soup is simple, it’s also incredibly flexible. Below are some tested and tasty ways to level up your bowl — without adding unnecessary calories or ingredients that conflict with dietary needs.
Spicy Chicken and Cabbage Soup with Chili Flakes
Want a little kick? Add ½ teaspoon of crushed red pepper flakes or a finely chopped fresh chili while sautéing the garlic and onions. It gives the broth a warm heat that’s soothing but not overwhelming. This works especially well if you’re using boneless chicken thighs — their richness balances the spice beautifully.
💡 Optional Add-On: A swirl of hot sauce at the end can also bring in that extra flavor without extra work.
Lemon-Ginger Twist for a Flu-Fighting Soup
If you’re making this when you’re under the weather (or just need an immune boost), add 1 tablespoon of grated fresh ginger and the juice of half a lemon just before serving. Ginger adds natural anti-inflammatory benefits, and the lemon brightens everything up. This variation transforms your basic chicken and cabbage soup into a healing powerhouse.
Asian-Inspired Brothy Version with Sesame and Scallions
Craving an Asian spin without complicating the recipe? Replace Italian herbs with a few drops of toasted sesame oil, a splash of low-sodium soy sauce or coconut aminos, and finish with chopped scallions. It delivers umami depth with minimal effort — perfect if you’re looking for a low-carb, Asian-style chicken cabbage soup that still feels clean and nourishing.
✳️ Pro Chef Tip: Add sliced shiitake mushrooms or a handful of baby spinach in the last 5 minutes for a plant-forward boost.
Want It Thicker? Here’s How
While this is meant to be a brothy, clean-eating soup, you can naturally thicken it by:
- Mashing a few cooked carrots or cabbage chunks and stirring them back in.
- Adding a scoop of cooked rice or quinoa for a more filling variation (though this changes the low-carb profile).
- Simmering uncovered a bit longer to reduce the liquid slightly.
Every one of these tweaks keeps the chicken and cabbage soup nourishing, satisfying, and totally in line with the healthy, from-scratch vibe readers are searching for.
Common Mistakes to Avoid
Even a simple recipe like chicken and cabbage soup can go wrong if you’re not careful with the basics. Below are the mistakes we see most often — plus pro tips to make sure your soup turns out delicious every single time.
Overcooking the Cabbage
This is the biggest mistake people make. While cabbage is hearty, it can still go limp and lose its subtle sweetness if it’s boiled for too long.
Avoid it: Add the cabbage during the last 15 to 20 minutes of cooking, and simmer gently — don’t boil. You want it tender but still slightly crisp when served.
Using Bland Broth or Stock
The flavor of your soup depends entirely on your base. A weak broth means a flat, watery soup — no matter how good your chicken or cabbage is.
Avoid it: Use a high-quality, low-sodium chicken broth or make your own if you can. If using boxed broth, don’t be afraid to season it — a little extra sea salt, garlic powder, or herbs go a long way.
🔍 Search Intent Match: People searching for how to make chicken and cabbage soup taste better are often struggling with weak broth. This tip directly solves that.
Skipping the Aromatics (Garlic, Onion, Herbs)
Flavor layering is everything in simple recipes. If you skip this step or rush it, you’ll end up with a flat-tasting dish.
Avoid it: Sauté onions and garlic slowly in olive oil before adding anything else. Let them get translucent and fragrant — that’s where your chicken and cabbage soup starts building real flavor. Add herbs like thyme or bay leaf during the simmer for that slow-cooked taste.
Cooking Chicken Breast Too Long
Lean chicken breast can dry out fast. If overcooked, it becomes tough and stringy, especially in a clear broth soup like this one.
Avoid it: Cut chicken into even pieces and cook gently. Or, for extra juicy texture, cook whole breasts in the broth and shred them right before serving.
Forgetting to Taste and Adjust
Even the best recipe needs fine-tuning at the end. The soup may need more salt, acidity, or a hit of heat — depending on your broth and ingredients.
Avoid it: Before serving, always taste your soup. A dash of salt, lemon juice, or hot sauce can transform the final result.
Correcting these simple but crucial errors can turn your chicken and cabbage soup from “okay” to absolutely crave-worthy.
Serving Suggestions & Pairings
Once your pot of chicken and cabbage soup is ready, the next question is: How should I serve it? Whether you’re looking to stretch the meal, make it heartier, or prep it for the week ahead, this soup plays well in all scenarios.
Best Side Dishes to Serve It With
Although this soup is satisfying on its own, you can easily round it out with a few simple sides. Here are our favorite pairings:
| Side Dish | Why It Works |
|---|---|
| Whole grain bread or sourdough toast | Great for dipping into the flavorful broth |
| Simple green salad with lemon vinaigrette | Adds brightness and crunch |
| Roasted sweet potatoes or carrots | For a heartier meal with natural sweetness |
| Steamed brown rice or quinoa | Ideal if you want a more filling, balanced bowl |
Want to keep it vegetarian for your next meal? These vegetarian stuffed peppers are clean, hearty, and pair beautifully with a light soup like this.
Can You Freeze Chicken and Cabbage Soup? (Yes!)
Yes — and it freezes surprisingly well. The broth holds up beautifully, and the chicken stays tender even after reheating. The cabbage will soften slightly more when thawed, but not in a bad way.
Freezing Tips:
- Cool soup fully before transferring to freezer-safe containers.
- Portion into single servings for grab-and-go lunches.
- Leave about 1 inch of space at the top of containers for expansion.
- Use within 2 to 3 months for best flavor.
To reheat, just thaw overnight in the fridge and warm on the stovetop or microwave until hot.
How to Meal Prep It for the Week
This chicken and cabbage soup is a meal-prep dream:
- Make a full batch on Sunday.
- Store in airtight containers in the fridge (lasts 4–5 days).
- Add cooked grains or roasted vegetables separately for a customizable meal.
- Great for work lunches — just reheat and eat.
Pro Tip: If you’re planning to freeze or store it, undercook the cabbage slightly — it’ll finish softening during reheating without turning mushy.
Nutrition Information & Dietary Adaptations
Is Chicken and Cabbage Soup Good for Weight Loss?
Absolutely. This chicken and cabbage soup is naturally low in calories and carbs, but still incredibly filling thanks to its high water and fiber content. The lean chicken provides protein to keep you satisfied, while cabbage adds bulk without heaviness.
It’s a great choice if you’re trying to:
- Lower daily calorie intake
- Reduce refined carbs
- Increase vegetable servings
- Stay full without overeating
🍲 One large bowl (about 2 cups) typically contains:
- Calories: ~180–220
- Protein: 22–25g
- Fat: 6–8g
- Carbs: 10–14g (mostly from veggies)
- Fiber: 3–5g
This makes it ideal for light dinners, meal prep, or “reset” meals during a clean eating phase.
Whole30, Keto, and Gluten-Free Notes
- ✅ Whole30: Stick to homemade chicken broth and avoid store-bought stocks with added sugar or MSG.
- ✅ Keto/Low-Carb: This soup is naturally keto-friendly. For extra fat, add avocado oil or sliced avocado when serving. If you love low-carb meals, these ground beef lettuce wraps make a great pairing or next-day lunch idea.
- ✅ Gluten-Free: 100% gluten-free if you use a certified broth.
- 🚫 No dairy, no grains, no added sugar. Just real, whole ingredients.
Calorie and Macro Breakdown (per serving)
Here’s an approximate breakdown for one serving of chicken and cabbage soup (based on a 6-serving batch):
| Nutrient | Amount (per 2 cups) |
|---|---|
| Calories | 200 kcal |
| Protein | 23g |
| Fat | 7g |
| Carbohydrates | 12g |
| Fiber | 4g |
| Net Carbs | 8g |
Note: Values will vary slightly based on the broth, chicken cut, and add-ins used.
FAQs About Chicken and Cabbage Soup
Can I Make Chicken and Cabbage Soup in a Slow Cooker?
Yes — and it’s hands-off and convenient. Simply add all ingredients to your slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add the cabbage during the last hour to prevent over-softening.
Prefer chili-style soups? Check out our flavorful slow cooker white chicken chili.
What Spices Go Best in Chicken and Cabbage Soup?
Stick to simple, earthy herbs like thyme, bay leaf, oregano, parsley, or even dill. For a little kick, red pepper flakes or smoked paprika are great options. Avoid overcomplicating — this soup shines when it’s clean and balanced.
How Long Does Chicken and Cabbage Soup Last in the Fridge?
It stays fresh for 4 to 5 days in an airtight container. Always let it cool fully before refrigerating. Reheat gently to avoid overcooking the cabbage.
Can I Add Carrots, Celery, or Other Veggies?
Absolutely. This soup is a great canvas. Carrots, celery, zucchini, or even chopped kale work well. Just add firm vegetables earlier and leafy ones closer to the end of cooking.
Can I Make This with Leftover Rotisserie Chicken?
Yes! Skip the raw chicken steps. Just sauté the aromatics, add your broth and veggies, and stir in shredded rotisserie chicken in the last 5–10 minutes of simmering. It’s a fantastic time-saving shortcut.
Final Thoughts: Why This Soup Is Always in My Rotation
There’s a reason this chicken and cabbage soup keeps showing up in my kitchen. It’s the kind of meal you can throw together on a weeknight, eat on repeat during busy weeks, or freeze for when you just need something warm, clean, and reliable.
It’s not just healthy — it’s healing. It’s not just simple — it’s seriously good. And best of all, it proves that with the right ingredients and just a little care, you can turn everyday food into something that feels special.
Whether you’re meal prepping, recovering from a cold, or just craving something wholesome and real — this soup delivers.
Chicken and Cabbage Soup
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and garlic. Sauté for 3–4 minutes until fragrant.
- Add diced chicken to the pot. Season with salt, pepper, and dried herbs. Cook until chicken is lightly browned (about 5–6 minutes).
- Pour in the chicken broth and bring to a gentle simmer.
- Stir in shredded cabbage and carrots. Add bay leaf if using.
- Simmer uncovered for 20–25 minutes, until the cabbage is tender and chicken is cooked through.
- Taste and adjust seasoning. Add lemon juice before serving if desired.
- Remove bay leaf. Serve hot with optional garnishes like fresh parsley or a lemon wedge.
Notes
- You can use rotisserie chicken for a shortcut. Add it in step 5 and reduce simmering time to 10 minutes.
- For a spicy variation, add chili flakes or hot sauce.
- This soup freezes well for up to 3 months.
