Description
A hearty and comforting Chicken Cabbage Soup featuring tender chicken thighs, fresh vegetables, and a flavorful broth enhanced with white miso paste and lemon juice. Perfect for a nourishing meal, this soup is easy to prepare and packed with delicious, wholesome ingredients.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion - diced (about 2 cups)
- 1 cup carrots - sliced
- 1 cup celery - sliced
- 1 cup mushrooms - sliced
- 3 garlic cloves - minced
- 4 cups chopped green cabbage - about half a medium head
Protein
- 1 pound boneless skinless chicken thighs, whole
Spices and Seasonings
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 tablespoon white miso paste
- 1 tablespoon lemon juice
Liquids
- 6 cups chicken broth
Instructions
- Prepare the Base: Heat a large Dutch oven or pot over medium heat and melt the unsalted butter. Add the diced onions, sliced carrots, celery, and mushrooms. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Chicken and Vegetables: Place the whole chicken thighs over the softened vegetables. Add the chopped cabbage, kosher salt, black pepper, paprika, dried thyme, and dried parsley. Pour in the chicken broth and add the bay leaf to the pot.
- Simmer the Soup: Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce 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 Chicken: Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir in the white miso paste. Let the soup simmer uncovered for an additional 5 minutes to blend the flavors.
- Finish and Serve: Remove the soup from heat and stir in the lemon juice for a bright, fresh note. Taste the soup and adjust seasoning with more salt or pepper if needed. Ladle the soup into bowls and serve hot, optionally with crusty bread on the side.
Notes
- Chicken thighs provide a richer flavor, but chicken breasts or a mix of both can be used as alternatives.
- Use reduced-sodium chicken broth if you need to watch your salt intake.
- If the cabbage flavor is too strong, adding an extra splash of lemon juice at the end can help balance the taste.
- The white miso paste adds depth and umami without heaviness; you can omit it or substitute with a splash of soy sauce if preferred.
- This soup is very versatile; you can add white beans, potatoes, or spinach to customize and make it heartier.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
