Description
This hearty Chicken Cabbage Soup combines tender chicken thighs with fresh vegetables, aromatic herbs, and a touch of white miso for depth. It's a comforting and nutritious dish perfect for a wholesome meal, featuring cabbage, mushrooms, carrots, celery, and a lemony finish for brightness.
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 Broth
- 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 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 5 minutes. Add the minced garlic and stir for another minute until fragrant.
- Add Chicken and Seasonings: Place the whole chicken thighs over the softened vegetables. Add chopped cabbage along with salt, black pepper, paprika, dried thyme, and dried parsley. Pour in the chicken broth and add the bay leaf on top. Bring the mixture to a gentle simmer over medium heat.
- Simmer Soup: Lower the heat to low, cover the pot, and let it cook for 30 minutes or until the chicken reaches an internal temperature of 165°F (fully cooked).
- Shred Chicken: Remove the chicken thighs carefully from the pot and shred them into bite-sized pieces. Return the shredded chicken to the soup. Stir in the white miso paste thoroughly until it dissolves. Let the soup simmer gently for an additional 5 minutes to meld the flavors.
- Finish and Serve: Remove the pot from heat. Stir in the fresh lemon juice to brighten the soup. Taste and adjust seasoning with additional salt or pepper if needed. Ladle the soup into bowls and serve warm, ideally with some crusty bread on the side.
Notes
- Chicken thighs impart a richer flavor, but you can substitute chicken breasts or a combination of both as preferred.
- Use reduced-sodium chicken broth if you need to control your sodium intake without sacrificing flavor.
- If the cabbage flavor is too strong, add an extra splash of lemon juice at the end to balance it.
- White miso adds depth and umami; you can skip this or substitute it with a splash of soy sauce if you prefer.
- This soup is versatile - you can add white beans, diced potatoes, or fresh spinach for extra heartiness and nutrition.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg
