This chicken and cabbage soup is a cozy soup that you'll want to make year-round! Full of chicken and veggies like carrots, potatoes, and peas, this cabbage chicken soup is hearty, flavorful, and so easy to make!

Perfect for when you've got some cabbage to use up, this chicken cabbage soup is an easy soup recipe that'll leave you feeling satisfied and warm you from the inside out!

A bowl of chicken and cabbage soup with a spoon.

Why You'll Love This Recipe

I feel like so many recipes call for half a head of cabbage, and then you're left with the other half hanging out in the fridge. This soup is the perfect way to use up that other half. Actually, this is how this recipe came to be as I stared into my opened fridge, trying to find ways to use up leftover ingredients.
The hardest part about this chicken and cabbage soup recipe is chopping the vegetables! I love making soup because it is just simmering most of the time!
I love how this soup is filling and hearty while still being on the lighter side. If I feel like an even heartier meal, I'll serve it with some bread.

Ingredients You'll Need

Ingredients needed to make chicken and cabbage soup.

olive oil — I use olive oil but you can also use avocado oil, vegetable oil, canola oil, etc.
butter — for a little extra richness.
onion — if you love onions, you can add extra onions! I just use a small yellow onion.
salt & pepper & dried Italian seasoning
carrots — try to cut the carrots to a similar size. I always peel my carrots.
celery — if you're not a fan of celery, you can skip it.
garlic — the more garlic, the better!
baby yellow potatoes — I use baby yellow potatoes. Make sure you give them a good wash as they're difficult to peel so I keep the skin on.
green cabbage — I prefer using green cabbage but you can also use napa cabbage for this recipe! I'd avoid using red cabbage as that'll make the color of the soup reddish/purple-ish.
chicken thighs — I use boneless, skinless chicken thighs but you can also sub in chicken breasts. I prefer chicken thighs are the dark meat is less likely to dry out.
chicken stock — I like using low-sodium chicken stock as I'm already adding salt to the soup but you can always use regular chicken stock and use less salt.
peas — frozen peas are my favorite thing to add to everything for an extra boost of veggies.
vinegar — any type of vinegar, such as red or white wine, apple cider vinegar, or white distilled vinegar, can be used. Adding a splash at the end will help brighten up the flavor of the soup. If you have fresh lemon, you can add a nice squeeze of that instead!

How To Make This Chicken and Cabbage Soup Recipe

Set of two photos showing onions added to a pot then carrots and celery added.

Heat butter and oil in a large pot over and add the onions. Saute for 3 minutes. Add the salt and saute for another minute.
Add the carrots, celery, and garlic and saute until the vegetables have softened, it should take around 6 to 8 minutes. If you chopped the carrots and celery larger, you'll have to cook them for longer.

Set of two photos showing potatoes, chicken thighs, cabbage, seasoning, and broth added to the pot and then simmered.

Add the potatoes, cabbage, chicken thighs, Italian seasoning, and broth and simmer for 10 to 12 minutes or until the chicken thighs have cooked through.

Set of two photos showing chicken thighs shredded on a cutting board and added back to the soup.

Remove the chicken thighs and shred them. I use two forks. Add them back into the pot and simmer for another minute or two or until the potatoes are tender.

Set of two photos showing peas added to the soup and stirred to combine.

Stir in vinegar and peas and season with additional salt and pepper to taste if desired.

A pot of chicken and cabbage soup with a silicone ladle scooping some soup out.

Recipes Variations

Swap the green cabbage for napa cabbage.
Use frozen carrots in place of the fresh carrots if you don't have any fresh carrots.
Instead of adding the chicken thighs to the soup, you can shred a rotisserie chicken or leftover chicken and add that to the soup instead.
You can use leftover shredded turkey instead of chicken! It's perfect for leftover Thanksgiving or Christmas turkey.
Instead of Italian seasoning in this cabbage soup with chicken, you can use Herbs de Provance.

Overhead view of a pot of chicken and cabbage soup.

Tips and Notes

You can store this soup for 3 to 5 days in the fridge in an airtight container. If you're using leftover chicken, it'll be closer to 3 days as your chicken was cooked previously. If you're using fresh ingredients, the soup should keep for up to 5 days.
I usually reheat this cabbage chicken soup on the stovetop in a pot but if you only have to reheat a single serving, you can microwave it.
You can freeze this chicken and cabbage soup for up to three months. Make sure the soup is cooled before storing.
Make sure you are simmering the soup and not boiling it. The vegetables won't hold up as well and the chicken will be rubbery if you are aggressively boiling the soup the whole time.
If you want more texture in your soup, you can chop the onions, carrots, and celery larger. You'll just have to saute them a little longer.

Recipe

Chicken and Cabbage Soup Recipe

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: to 6 servings

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 onion chopped
½ teaspoon salt
2 medium carrots chopped
2 stalks celery chopped
6 cloves garlic finely chopped
1 pound baby yellow potatoes quartered
½ medium head green cabbage cut into bite-sized pieces
1 pound chicken thighs boneless skinless
10 cups chicken stock
2 tablespoons dried Italian seasoning
1 cup frozen peas
1 tablespoon vinegar such as red or white wine, apple cider vinegar or white distilled vinegar
additional salt to taste
black pepper to taste

Instructions

Heat butter and oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Once melted, add the onions and saute for 3 minutes. Add the salt and saute for another minute.
Add the carrots, celery, and garlic and saute until the vegetables have softened, around 6 to 8 minutes.
Add the potatoes, cabbage, chicken thighs, Italian seasoning, and broth and simmer for 10 to 12 minutes or until the chicken thighs have cooked through.
Remove the chicken thighs and shred them. Add them back into the pot and simmer for another minute or two or until the potatoes are tender.
Stir in vinegar and peas and season with additional salt and pepper to taste if desired.

Nutrition

Course: One Pot

Cuisine: American

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