Chicken Cabbage Soup

This Chicken Cabbage Soup is like a savory noodle-less chicken noodle soup meets cabbage soup, that makes for a delicious, high protein soup.

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Reasons You’ll Love This Recipe:

This chicken cabbage soup is so cozy and comforting, yet leaves you warm and energized. It’s packed with vegetables and full of protein, with 30 grams of protein per serving!

It’s also made a little simpler with rotisserie chicken (or other pre-cooked chicken), and some other healthy kitchen hacks, too, like using shredded coleslaw vegetable mix instead of having to chop a head of cabbage. And if your store offers pre-chopped mirepoix, you can also use that to save some time, too!

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Rotisserie Chicken – or any other leftover/ pre-cooked chicken for ease.
• Cabbage Coleslaw Mix – skip annoyingly chopping a head of cabbage and instead grab a bag of shredded coleslaw mix from the produce section – ingredients will typically just be shredded cabbage and shredded carrots!
• Mirepoix – you’ll need chopped onion, celery, and carrots. I’ve included individual measurements in the recipe, but if your store offers a pre-chopped mirepoix in the fresh produce section, you can use two cups of that, too!
• Seasonings – fresh garlic, Italian seasoning, and smoked paprika add a delicious flavor, as well as finishing with salt and pepper to taste at the end.
• Broth – I use a low sodium chicken broth, but bone broth or bouillon work, too.
• Apple Cider Vinegar – a little acidity pairs deliciously with the cabbage, but also is a fun little trick that makes your soup taste like it’s been simmering a lot longer than it is.

How to Make Chicken Cabbage Soup

For complete instructions, please check out the recipe card at the bottom of this post.

Sauté the mirepoix, then add garlic and seasonings and continue to sauté.

Add cabbage coleslaw mix, shredded chicken, apple cider vinegar, and broth. Reduce heat to a simmer and continue cooking, covered, for about 25 minutes, or until cabbage is tender. Add additional salt and pepper to taste before serving.

Tips and Variations

• Adjust salt and pepper at the end. Broth saltiness can vary a lot, plus sodium is something there can be a lot of individual preference for, so adjust to your preference after simmering.
• Add a little extra broth, if needed. Once while testing this recipe, I got distracted with my kids and left the soup simmering longer than needed. The soup was still fine, I just needed to add a little extra broth to account for moisture lost from the extra simmering time!
• Add legumes, like lentils or beans, for a boost of fiber and additional plant-based protein.
• Add a starch — this soup is a little on the lighter side, so I recommend serving with a carb, like a piece of crusty no knead bread, or adding some rice, quinoa, or diced potatoes to the soup.
• Swap the acid – try using a different acid like lemon juice instead of apple cider vinegar.
• Add some greens – adding fresh or frozen chopped kale or spinach is a great way to add another nutritional boost.

Meal Prep: Storing & Reheating

Chicken cabbage soup is perfect for meal prep, as the flavors keep developing and it tastes even better the next day!

Store in an airtight container in the fridge for up to 3-4 days or in the freezer for up to one month. Thaw overnight in the fridge, and then reheat in the microwave for 1.5 to 2 minutes, or in a small soup pot on the stove.

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More Soup Recipes to Love

• 5 Ingredient Chicken Taco Soup
• Slow Cooker Lasagna Soup
• Bone Broth Chicken Soup
• Black Bean Salsa Soup
• Turkey Lentil Soup

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