Description
This comforting Chicken Cabbage Soup combines tender chicken thighs, fresh vegetables, and flavorful herbs simmered in a savory chicken broth. Enhanced with white miso paste and bright lemon juice, this hearty yet light soup is perfect for a nourishing meal any day of the week.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons unsalted butter
- 1 medium onion - diced (about 2 cups)
- 1 cup carrots - sliced
- 1 cup celery - sliced
- 1 cup mushrooms - sliced
- 3 garlic cloves - minced
- 4 cups chopped green cabbage - about half a medium head
Chicken and Broth
- 1 pound boneless skinless chicken thighs, whole
- 6 cups chicken broth
- 1 bay leaf
Seasonings
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 tablespoon white miso paste
- 1 tablespoon lemon juice
Instructions
- Prepare the vegetables: Heat a large Dutch oven or pot over medium heat and melt the butter. Add the diced onions, sliced carrots, celery, and mushrooms. Cook while stirring occasionally until the vegetables start to soften, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add chicken and seasonings: Place the whole chicken thighs over the sautéed vegetables. Add the chopped green cabbage, kosher salt, black pepper, paprika, dried thyme, and dried parsley evenly on top. Pour in the chicken broth to cover all ingredients and add the bay leaf.
- Simmer the soup: Bring the soup to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cover the pot. Let it cook for 30 minutes or until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Shred the chicken and finish the soup: Remove the chicken thighs from the pot and shred the meat into bite-sized pieces using two forks. Return the shredded chicken to the pot. Stir in the white miso paste until fully dissolved. Simmer the soup for an additional 5 minutes to blend the flavors.
- Add lemon juice and season to taste: Remove the soup from heat and stir in the lemon juice. Taste the soup and adjust seasonings, adding more salt or pepper if desired.
- Serve: Ladle the hot soup into bowls and serve with crusty bread on the side for a complete meal.
Notes
- Use chicken breasts or a mix of breasts and thighs if preferred, but thighs provide a richer flavor.
- Choose reduced-sodium chicken broth if watching sodium intake to control salt levels easily.
- If the cabbage flavor seems too strong, add an extra splash of lemon juice just before serving to balance the taste.
- White miso paste adds depth and umami without heaviness; you can omit it or substitute with a splash of soy sauce if desired.
- This soup is versatile—try adding white beans, diced potatoes, or spinach for extra texture and nutrition.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
