Description
This comforting Chicken Cabbage Soup combines tender chicken thighs, savory vegetables, and fragrant herbs in a flavorful broth enhanced with white miso and a splash of lemon juice. Perfect as a cozy, nourishing meal, this recipe is easy to prepare on the stovetop and serves 6 warm portions.
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
- 6 cups chicken broth
- 1 bay leaf
- 1 tablespoon white miso paste
- 1 tablespoon lemon juice
Main Ingredients
- 1 pound boneless skinless chicken thighs, whole
- 4 cups chopped green cabbage - about half a medium head
Seasonings
- 1 teaspoon kosher salt - plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Instructions
- Prepare 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 vegetables start to soften, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute to release their aroma.
- Add Chicken and Seasonings: Place the whole chicken thighs over the sautéed vegetables. Add the chopped cabbage, kosher salt, black pepper, paprika, dried thyme, and dried parsley evenly over the mixture.
- Cook Soup: Pour the chicken broth over the ingredients and add the bay leaf on top. Bring the mixture to a gentle simmer over medium heat.
- Simmer: Reduce the heat to low, cover the pot, and let the soup cook for 30 minutes, or until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Shred Chicken: Carefully remove the cooked chicken thighs from the pot and shred into bite-sized pieces using two forks. Return the shredded chicken to the soup and stir in the white miso paste until well combined.
- Final Simmer and Season: Simmer the soup for an additional 5 minutes to meld flavors. Remove from heat and stir in the lemon juice. Taste the soup and adjust salt or lemon juice as desired for balance.
- Serve: Ladle the hot soup into bowls and serve immediately, optionally accompanied by crusty bread for dipping.
Notes
- Chicken thighs provide a richer flavor and tender texture, but you can substitute chicken breasts or use a mix of both.
- Use reduced-sodium chicken broth to control the salt content for a healthier option.
- If the cabbage flavor is too strong, add an additional splash of lemon juice to brighten and balance the taste.
- White miso paste adds a depth of umami without heaviness; it’s optional and can be substituted with a splash of soy sauce if preferred.
- This soup works well as a base for adding other ingredients like white beans, potatoes, or fresh spinach for extra nutrition and variety.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
