One Pot Chicken and Cabbage Soup Recipe

This chicken and cabbage soup is a comforting, year-round meal that’s simple to prepare and full of flavor. Tender chicken pieces combine with cabbage, carrots, potatoes, peas, and a savory broth to create a satisfying bowl that’s both hearty and light. It’s a great way to use up half a head of cabbage and other leftover vegetables, and it reheats well for easy lunches or weeknight dinners.

Why You’ll Love This Recipe

• This recipe is a smart way to use the remaining half-head of cabbage in your fridge—no waste and lots of flavor.
• Most of the work is chopping; the soup mainly simmers, making it low-effort but high-reward.
• It’s filling and nutritious while remaining relatively light. Serve with crusty bread if you want a heartier meal.

Ingredients You’ll Need

• Olive oil (or avocado, vegetable, or canola oil)
• Butter for a touch of richness
• Onion, chopped
• Salt, black pepper, and dried Italian seasoning
• Carrots, chopped to match the other vegetables
• Celery, chopped (optional if you dislike celery)
• Garlic, minced—use more if you like a pronounced garlic flavor
• Baby yellow potatoes, scrubbed and quartered (no need to peel)
• Green cabbage, cut into bite-sized pieces (napa cabbage works too; avoid red cabbage if you want the classic color)
• Boneless, skinless chicken thighs (chicken breasts can be substituted, but thighs stay juicier)
• Chicken stock, preferably low-sodium
• Frozen peas for a bright pop of color and extra vegetables
• Vinegar (red or white wine, apple cider, or distilled) or a squeeze of lemon to brighten the soup just before serving

How To Make This Chicken and Cabbage Soup

• In a large Dutch oven or heavy pot, heat the butter and olive oil over medium heat.
• Add the chopped onion and sauté for about 3 minutes, then add ½ teaspoon salt and cook another minute to soften and season the onion.
• Add the chopped carrots, celery, and minced garlic. Sauté for 6–8 minutes, or until the vegetables start to soften.
• Add the quartered potatoes, cabbage, chicken thighs, 2 tablespoons dried Italian seasoning, and 10 cups of chicken stock. Bring to a gentle simmer and cook for 10–12 minutes, until the chicken is cooked through.
• Remove the chicken, shred it with two forks, then return the shredded chicken to the pot. Simmer 1–2 more minutes until the potatoes are tender.
• Stir in 1 cup frozen peas and 1 tablespoon vinegar (or a squeeze of lemon). Taste and adjust with additional salt and pepper as needed. Serve hot.

Recipe Variations

• Swap green cabbage for napa cabbage for a milder texture.
• Use frozen carrots if fresh ones aren’t available.
• For a quicker option, stir in shredded rotisserie or leftover cooked chicken (or shredded turkey) instead of cooking raw thighs in the soup.
• Replace dried Italian seasoning with Herbes de Provence for a different aromatic profile.

Tips and Notes

• Store leftovers in an airtight container in the refrigerator for 3–5 days. If using previously cooked chicken, aim for the shorter end (about 3 days).
• Reheat gently on the stovetop to preserve texture. Single servings can be reheated in the microwave.
• Freeze cooled soup for up to three months. Thaw overnight in the refrigerator before reheating.
• Keep the pot at a simmer rather than a rolling boil; aggressive boiling can make vegetables mushy and chicken rubbery.
• If you prefer more bite, chop the onion, carrot, and celery into larger pieces and sauté a bit longer before adding the broth.

Recipe

• Servings: 5–6
• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, chopped
• ½ teaspoon salt (plus more to taste)
• 2 medium carrots, chopped
• 2 stalks celery, chopped (optional)
• 6 cloves garlic, finely chopped
• 1 pound baby yellow potatoes, quartered
• ½ medium head green cabbage, cut into bite-sized pieces
• 1 pound boneless skinless chicken thighs
• 10 cups chicken stock (low-sodium recommended)
• 2 tablespoons dried Italian seasoning
• 1 cup frozen peas
• 1 tablespoon vinegar (or juice of ½ lemon)
• Black pepper, to taste

Instructions

1. Heat butter and oil in a large pot over medium heat. Add the onion and cook about 3 minutes, then add ½ teaspoon salt and cook another minute.
2. Add carrots, celery, and garlic and sauté 6–8 minutes until softened.
3. Add potatoes, cabbage, chicken thighs, Italian seasoning, and chicken stock. Simmer 10–12 minutes until the chicken is cooked through.
4. Remove and shred the chicken, return it to the pot, and simmer 1–2 minutes more until potatoes are tender.
5. Stir in peas and vinegar, adjust seasoning with additional salt and pepper, and serve warm.

Nutrition (approximate per serving)

Calories: 565 kcal | Carbohydrates: 50 g | Protein: 32 g | Fat: 26 g | Saturated Fat: 8 g | Sodium: 1062 mg | Fiber: 8 g | Vitamin A: 4651 IU | Vitamin C: 68 mg

More Recipes You May Like

• Ravioli Soup with Beef
• Carrot Pumpkin Soup
• Crustless Chicken Pot Pie
• Lasagna Soup
• Instant Pot Chicken Vegetable Soup

Find more recipes and inspiration under the handle @onepotonlyrecipes on social platforms and on One Pot Only’s recipe collections.