Description
This hearty Chicken Cabbage Soup is a comforting and flavorful dish featuring tender chicken thighs, fresh vegetables, and savory seasonings, simmered to perfection in a rich broth with a splash of lemon and miso for extra depth. Perfect for a nutritious and warming meal.
Ingredients
Scale
Main Ingredients
- 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
- 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 the 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 these vegetables until they start to soften, about 5 minutes, then stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Chicken and Seasonings: Place the whole chicken thighs over the softened vegetables. Add the chopped green cabbage, kosher salt, black pepper, paprika, dried thyme, and dried parsley. Pour the chicken broth over all the ingredients, then add the bay leaf on top.
- Simmer the Soup: Bring the mixture to a simmer over medium heat. Once simmering, lower the heat to low, cover the pot, and cook for 30 minutes until the chicken reaches an internal temperature of 165°F and is fully 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 soup and stir in the white miso paste for added depth and umami flavor.
- Final Simmer and Seasoning: Let the soup simmer for 5 more minutes to meld the flavors. Remove the pot from heat, stir in the lemon juice, and taste the soup. Adjust salt and pepper as needed to your preference.
- Serve: Ladle the soup into bowls and serve hot, ideally with some crusty bread on the side for dipping and additional texture.
Notes
- Chicken thighs provide a richer flavor and tender texture, but you can substitute with chicken breasts or a combination of both.
- For a lower sodium option, use reduced-sodium chicken broth.
- 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 a deep umami flavor without heaviness; you can omit it or substitute with a splash of soy sauce if preferred.
- This soup is versatile and serves as a great base to add other ingredients like white beans, potatoes, or spinach to bulk it up.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
