Description
This comforting Chicken Cabbage Soup is a hearty, flavorful dish loaded with tender chicken thighs, fresh vegetables, and fragrant herbs, simmered to perfection. Enhanced with a touch of white miso and a splash of lemon juice, this soup offers a delicious balance of savory and bright flavors, perfect for a nutritious and warming meal.
Ingredients
Scale
Base Ingredients
- 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
Protein & Vegetables
- 1 pound boneless skinless chicken thighs, whole
- 4 cups chopped green cabbage – about half a medium head
Seasonings & Extras
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 6 cups chicken broth
- 1 bay leaf
- 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, stirring occasionally, until the vegetables start to soften, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Chicken and Seasonings: Place the whole boneless skinless chicken thighs on top of the softened vegetables. Add the chopped green cabbage, kosher salt, black pepper, paprika, dried thyme, and dried parsley evenly over the mixture.
- Add Broth and Simmer: Pour the chicken broth over the ingredients and add the bay leaf. Bring the mixture to a gentle simmer over medium heat.
- Cook Until Chicken is Done: Lower the heat to low, cover the pot with a lid, and cook the soup for 30 minutes, or until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Shred Chicken and Add Miso: Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir in the white miso paste. Let the soup simmer for another 5 minutes to meld the flavors.
- Finish with Lemon and Seasoning: Remove the soup from the heat and stir in the lemon juice to brighten the flavors. Taste the soup and adjust seasoning with extra salt, pepper, or lemon juice if needed.
- Serve: Ladle the soup into bowls and serve hot, ideally with crusty bread on the side for dipping and extra satisfaction.
Notes
- Chicken thighs provide a richer, more robust flavor than breasts, but you can substitute chicken breasts or use a mixture of both based on preference.
- Use reduced-sodium chicken broth if you are monitoring your sodium intake to make the soup healthier.
- If the cabbage flavor is too strong, adding an extra splash of lemon juice at the end helps balance and brighten the soup.
- 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 serves as a flexible base — feel free to add ingredients like white beans, diced potatoes, or spinach to customize it to your taste and nutritional needs.
