Description
This comforting Chicken Cabbage Soup features tender chicken thighs simmered with fresh vegetables and aromatic herbs in a flavorful broth, enhanced with white miso paste and a splash of lemon juice for a bright finish. Perfect for a nourishing meal that is easy to prepare and full of wholesome ingredients.
Ingredients
Scale
Soup Base
- 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 and Vegetables
- 1 pound boneless skinless chicken thighs, whole
- 4 cups chopped green cabbage – about half a medium head
Seasonings and Liquids
- 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 aromatics: 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 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add chicken and vegetables: Place the whole chicken thighs over the softened vegetables in the pot. Add the chopped green cabbage along with kosher salt, black pepper, paprika, dried thyme, and dried parsley. Pour in the chicken broth and add the bay leaf on top.
- Simmer the soup: Bring the soup mixture to a simmer over medium heat. Once simmering, lower the heat to low, cover the pot, and let it cook gently for 30 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.
- Shred the chicken: Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir in the white miso paste thoroughly. Allow the soup to simmer for an additional 5 minutes to develop flavors.
- Finish and serve: Remove the soup from heat and stir in the lemon juice for brightness. Taste the soup and adjust the seasoning with additional salt or pepper if needed. Ladle the soup into bowls and serve hot, ideally with some crusty bread on the side.
Notes
- Chicken thighs provide a richer flavor, but chicken breasts or a combination of both can be used as a substitute.
- For a lower sodium option, choose reduced-sodium chicken broth and adjust salt accordingly.
- If the cabbage flavor is too strong, add an extra splash of lemon juice at the end to balance it out.
- The white miso paste adds depth without heaviness; it can be omitted or substituted with a splash of soy sauce.
- This soup serves as a versatile base; you can incorporate other ingredients like white beans, potatoes, or spinach for variety.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
