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This nourishing Chicken Cabbage Soup recipe is made with chicken breasts, green cabbage, red potatoes, mushrooms, celery, carrots, garlic and green onion all simmered in a richly flavored broth.

A bowl of chicken and cabbage soup (with chopped carrots, celery, potatoes and mushrooms).

The recipe for this chicken and cabbage soup is one of our favorite soup recipes to make! It’s loaded with tender bites of chicken, and vegetables all simmered in a delicious broth. 

Two pieces of poultry with carrots, cabbage, celery, green onion, mushrooms, red potatoes and a box of broth.

There’s something comforting about having a big pot of soup simmering on the stove that’s loaded with good-for-you ingredients! This chicken and cabbage soup is made with simple ingredients but it packs a lot of flavor. To make this soup, we start by sautéing the mushrooms with a little butter, extra-virgin olive oil and garlic. This is the beginning of an amazing flavored broth!! 

Chicken And Cabbage Soup Recipe Ingredients

  • Extra-virgin olive oil
  • Unsalted butter
  • Green onions
  • Garlic 
  • Brown mushrooms
  • Carrots
  • Celery 
  • Green cabbage 
  • Red potatoes
  • Chicken broth
  • Chicken breasts 
  • 1 bay leaf
  • Salt and pepper

Find printable recipe with the measurements below.

A bowl of cabbage soup with chicken and mushrooms in a soup bowl. Saltine crackers are scattered next to the bow.

Variations

  • Use Rotisserie Chicken. You can use rotisserie chicken but make sure it’s unseasoned and unsalted so the flavors don’t interfere with the flavors of the soup. If you use rotisserie chicken, then add 8 cups of chicken broth (instead of 4 cups of broth and the 4 cups of water that you would have used to simmer the chicken breast in).
  • Add Seasoning. We don’t add any spices to this soup because the butter, garlic and mushrooms add so much flavor to the broth. If you want to add some seasoning, you could add a little fresh thyme, parsley or rosemary, or add 1-2 teaspoons of dried Italian herbs or Herbes de Provence.
  • Add Cheese. Add a 1-inch piece of Parmesan cheese rind to the pot while the soup simmers. Parmesan adds a rich flavor to soup!
  • Use Other Vegetables. Add kale, spinach or escarole.
  • Make it Vegan. Omit the chicken and add more vegetables or white beans.

A white Dutch oven filled with chicken and cabbage soup. A ladle rests in the pot.

How To Make It

  1. Simmer chicken breasts. Simmer chicken breasts and a bay leaf in pot for 15 minutes turn off heat and set aside to cool for 10 minutes. Transfer the chicken to a cutting board. Remove the skin and cut the chicken away from the bones. Chop the chicken.
  2. Strain the broth that you simmered the chicken in to remove fat.
  3. Heat oil and butter in a large Dutch oven. Saute the mushrooms, garlic and green onion for 2-3 minutes.
  4. Add Carrots and Celery. Add the chopped carrots, celery and potatoes and saute for another 2-3 minutes. 
  5. Pour in the broth that you simmered the chicken in to the pot and 4 cups of unsalted or low-sodium chicken broth. Reduce heat to low and simmer for 5 minutes.
  6. Add the chopped cabbage and chicken and simmer another 10 minutes or until the vegetables are fork tender.

A pot of chicken and cabbage soup with vegetables. A ladle rests in the pot.

How To Store Leftover Soup

Store leftover soup in an airtight container in the refrigerator. If properly stored, the leftover soup will last up to 5 days in the refrigerator.

What We Love About This Soup

  • Easy To Make. This soup requires a few chopping steps (which can be done ahead of time) and simmering the chicken on the stovetop.
  • Loaded With Flavor.  The combination of ingredients, starting with the sauteed mushrooms, garlic and butter, creates a deliciously flavored soup.
  • Can Be Prepped Ahead Of Time. This is an easy soup to prepare ahead of time. Simmer the chicken (reserving the broth), and chop the ingredients a day ahead of time. Then all that’s left to do is saute the mushrooms, add the vegetables, chicken and broth and let it all simmer for 15-20 minutes until the vegetables are fork tender.

A pot of chicken and cabbage soup.

Looking For More Chicken Soup Recipes To Try?

A white Dutch oven filled with Chicken Cabbage Soup.
Yield: 6 Servings

Chicken Cabbage Soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

This nourishing Chicken Cabbage Soup recipe is made with chicken breasts, green cabbage, red potatoes, mushrooms, celery, carrots, garlic and green onion all simmered in a richly flavored broth.

Ingredients

  • 4 cups spring water
  • 4 cups low-sodium chicken broth
  • 1 pound chicken breasts (with bones and skin)
  • 1 bay leaf
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 6 green onions, sliced
  • 3 garlic cloves, minced
  • 8 brown mushrooms, sliced
  • 2 carrot sticks, peeled and chopped
  • 2 celery sticks, chopped
  • 3 cups green cabbage chopped
  • 6 small red potatoes, cut in half or quarters
  • Salt and pepper

Instructions

  1. Place the chickenbreasts in a pot and cover with 4 cups water. Add 1 tablespoon extra-virgin olive oil and the bay leaf. Place a lid on the pot and simmer for 15 minutes then turn the heat off and let the chicken rest in the pot for another 10 minutes. Transfer the chicken to a cutting board. Remove the skin and cut the chicken away from the bones. Chop the chicken and discard the bones and skin.
  2. Strain the broth that you simmered the chicken in to remove fat. You will be adding it to make the soup.
  3. Heat 2 tablespoons oil and the butter in a large Dutch oven. Saute the sliced mushrooms, garlic and green onion for 2-3 minutes.
  4. Add carrots and celery and saute for another 2-3 minutes. Add the potatoes to the pot and stir.
  5. Pour in the broth that you simmered the chicken in and 4 cups of unsalted or low-sodium chicken broth. Simmer for 10 minutes.
  6. Add the chopped cabbage and chicken and simmer another 10 minutes or until the vegetables are fork tender.
  7. Season with salt and perpper to taste.

Notes

Variations

  1. Use Rotisserie Chicken. You can use rotisserie chicken but make sure it's unseasoned and unsalted so the flavors don't interfere with the flavors of the soup. If you use rotisserie chicken, then add 8 cups of chicken broth (instead of 4 cups of broth and the 4 cups of water that you would have used to simmer the chicken breast in).
  2. Add Seasoning. We don't add any spices to this soup because the butter, garlic and mushrooms add so much flavor to the broth. If you want to add some seasoning, you could add a little fresh thyme, parsley or rosemary, or add 1-2 teaspoons of dried Italian herbs or Herbes de Provence.
  3. Add Cheese. Add a 1-inch piece of Parmesan cheese rind to the pot while the soup simmers. Parmesan adds a rich flavor to soup!
  4. Use Other Vegetables. Add kale, spinach or escarole.
  5. Make it Vegan. Omit the chicken and add more vegetables or white beans.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 432Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 80mgSodium: 221mgCarbohydrates: 40gFiber: 6gSugar: 7gProtein: 32g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.

© Deborah @The Harvest Kitchen
Cuisine: American / Category: Soup