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Easy Chicken and Cabbage Soup with Carrots

Easy chicken and cabbage soup simmers tender chicken thighs with carrots, celery, and green cabbage in a savory herb broth. Shredded chicken and fresh parsley make this comforting one-pot soup hearty and colorful.
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Prep Time 15 minutes
Cook Time 44 minutes
Total Time 59 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 3 carrots medium, peeled and sliced
  • 2 celery ribs, sliced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken thighs boneless, skinless
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 green cabbage medium, cored and thinly sliced (about 6 cups)
  • 0.25 cup fresh parsley chopped

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat.
  2. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the broth, chicken, bay leaf, thyme, salt, and pepper, and bring to a boil over medium-high heat.
  5. Reduce the heat to maintain a gentle simmer and cook uncovered for 20–25 minutes, until the chicken reaches 165°F in the thickest part.
  6. Transfer the chicken to a cutting board and discard the bay leaf.
  7. Add the cabbage to the pot and simmer for 10–12 minutes, until tender.
  8. Meanwhile, shred the chicken with two forks.
  9. Return the shredded chicken to the pot, stir in the parsley, and simmer for 1–2 minutes until heated through.

Notes

For the clearest broth, skim any foam while the chicken simmers. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. This soup is naturally dairy-free.