Chicken and Cabbage Soup

Loaded chicken and cabbage soup full of healthy ingredients. A satisfying and delicious soup perfect for the cold weather.

Course Main Course, Soup

Cuisine American

Prep Time 30

Cook Time 35

Servings servings

Calories 331kcal

Author Adina

Equipment

Large soup pot or Dutch oven

Ingredients

1 lb chicken breast 450 g Notes 1, 2
7 cups chicken stock 1.7 liters, divided
½ small cabbage about 5 cups, chopped/ 400 g, Note 3
1 medium onion
2 celery stalks
2 medium carrots
1 red pepper bell or pointed pepper
10.5 oz potatoes 300 g/ about 2 ¼ cups when chopped
2 garlic cloves large
2 tablespoons olive oil
1 teaspoon marjoram
2 bay leaves
1 cup frozen peas 150 g
1 tablespoon tomato paste
2 teaspoons all-purpose flour
1 teaspoon balsamic vinegar more to taste
fine sea salt and ground black pepper
small bunch of parsley

Instructions

Cook chicken: Place chicken breast in a pan and cover it with 2-3 cups of the chicken stock (as much as you need to cover it). Bring to a boil, turn the heat down, and simmer for 10-12 minutes or until the chicken breasts are cooked through. Remove the chicken from the stock using tongs or a slotted spoon (keep the stock for the soup) and let cool slightly. Shred the chicken with two forks or cut it into cubes.
In the meantime, prepare the vegetables.
1 lb chicken breast / 450 g
Prepare vegetables: Chop the cabbage, onion, garlic, celery stalks, pepper, and carrots. Peel and chop the potatoes. Place them all in a large bowl.
Finely chop the garlic. Set it aside separately.
½ small cabbage + 1 medium onion + 2 garlic cloves + 2 celery stalks + 2 medium carrots + 1 red pepper + 10.5 oz potatoes / 300 g
Saute: Heat the oil in a large soup pot. Saute the cabbage, onion, celery, pepper, carrots, and potatoes for about 10 minutes, stirring occasionally.
2 tablespoons olive oil
Add garlic, marjoram, bay leaves, and all of the chicken stock (the stock you used for cooking the chicken breast and the remaining stock required by the recipe - a total of 7 cups).
1 teaspoon marjoram + 2 bay leaves
Simmer: Bring to a boil and turn down the heat. Cover the pot leaving a crack open. Simmer the soup for about 15 minutes or until the potatoes are almost cooked.
Add the frozen peas and the shredded chicken, and simmer for another 4-5 minutes.
1 cup frozen peas / 150 g
Mix: In the meantime, mix the tomato paste and the flour in a small bowl. Scoop about ¾ cup of liquid from the simmering soup and slowly whisk it into the flour mixture. The mixture should be smooth.
1 tablespoon tomato paste + 2 teaspoons all-purpose flour
Thicken the soup: Slowly pour the mixture into the simmering soup while whisking. Bring to a simmer and cook for another 3-4 minutes until the soup thickens slightly.
Adjust the taste with salt, pepper, and balsamic vinegar. Sprinkle with chopped parsley.
1 teaspoon balsamic vinegar + fine sea salt and ground black pepper + small bunch of parsley

Notes

Chicken: You can use rotisserie chicken or shredded leftover chicken (or turkey).
If you use chicken thighs or quarters, cook them for 20 to 30 minutes until cooked through.
Cabbage: White, green, or sweetheart cabbage.

Nutrition