Healthy Chicken & Cabbage Soup
You will absolutely love this healthy chicken and cabbage soup recipe. Nutrient-dense, herb-forward, and full of protein.
Soup season all year round
Soups might be my favorite dinner ever. Why? Because they are often full of vegetables, healthy broths, and protein! They are also often a one-pot deal and make dinner so easy.
This soup is no exception!
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What inspired this recipe
Chicken noodle soup is always a favorite in all households. Wanting something similar, I went with more herbs and cabbage… I love cabbage. I also wanted the soup to be Mediterranean and anti-inflammatory. The bone broth is for gut healing. Dill, cabbage, olive oil for the Mediterranean vibe. Chicken, for the protein-rich. All the rest just makes it so amazing. It wasn’t hard to think up this recipe!
So, in the end, I wanted to make a nutrient-dense soup that will please your family! I hope you really love it.
What makes this recipe nutrient-dense? 3 highlights
- Bone Broth – is nutrient-dense because simmering bones for long periods releases minerals like calcium, magnesium, and phosphorus, along with collagen, gelatin, and amino acids that support gut, joint, and skin health. The slow cooking process also extracts electrolytes and trace minerals, making it a highly concentrated, easily digestible source of nourishment.
- Cabbage – because it’s packed with vitamins C and K, antioxidants, and fiber while being very low in calories. Its phytonutrients and sulfur-containing compounds also support digestion, detoxification, and overall immune health.
- Dill – is nutrient-dense because it’s rich in antioxidants, vitamin C, and minerals like manganese, while also containing compounds that support digestion and reduce inflammation. Its strong phytonutrient profile delivers big health benefits even in small amounts.
What you will need for this recipe
- Quality extra virgin olive oil – I just can’t say it enough, it’s that important. I linked the one I am currently using, which I know is safe and amazing. Kosterina 15% off for you.
- Wooden Spoons – These are good spoons to have on hand for cooking always.
- Dutch Oven – This is the one I use. It is a bit expensive, but so worth it, and will last your whole life.
- Quality Salt – Using good salt is so important when cooking, not just for the flavor but for our overall health!
The recipe:
Ingredients:
- 4 Tbsp Extra Virgin Olive Oil – Here’s the one I use! + 15% off.
- 1/2 Head of cabbage, shredded
- 3 Carrots, chopped
- 2 Cloves of garlic, minced
- 4 Celery sticks, chopped
- 1 Leek, chopped
- 1 Medium yellow onion, chopped small
- 5 Tbsp dill, finely chopped
- 4 Tbsp parsley stems, chopped fine
- 3 Tbsp parsley leaves, finely chopped
- 6-8 Cups of bone broth (depending on how brothy you want it)
- 2 Cups of pre-cooked chicken, shredded (you can use a rotiserie, or you can boil 2 breasts and shred them)
- Salt & pepper to taste
Method:
- First, you are going to gather your first ingredients: onion, leek, celery, carrots, and garlic. Wash your leek, carrots, and celery.
- Then you will take your onion and chop it up decently fine. You don’t want huge chunks of onion.
- Now, you are going to add your olive oil to the Dutch oven, turn the heat to medium.
- Chop the onion and add it to the warm oil. Stir.
- After you clean your leeks thoroughly, chop them and add them to the pot. Stir.
- Take your garlic cloves and mince them into the Dutch oven.
- Now you are going to cook your onion, leeks, and garlic down until they become translucent and start to brown.
- While that’s cooking, wash your parsley and chop the stems fine. Add them to your pot. Stir and continue to cook.
- Take your celery, chop it small, and finally add it to the pot.
- Now we are going to peel the carrots, chop them, and add them to the soup! Stir well!
- Wash the cabbage, and now you can either use a mandoline, or if you’re confident in your shredding abilities, with a knife, you can give it a go.
- Add the cabbage to the pot, stir, and continue to cook. Let the cabbage cook down for about 5-10 minutes until it starts to wilt and get soft.
- This is where we add the chicken. If you went with rotisserie chicken, just shred it and add the 2 cups to your pot. If you boil, I start boiling my chicken first before I start the recipe, so it is cooked and cooled by the time I want to shred it.
- Take your washed dill and parsley, and finely chop them both. Add them to the soup.
- Now we add our broth. You can use store-bought bone broth or make your own! If you are looking for a good bone broth recipe, mine is amazing!
I recently made bone broth and froze it! I re-heated it on the stove and then added it to the soup.
In this recipe, I added 8 cups of broth because I wanted my soup to be brothier.
- Bring your soup to a boil, place the lid on, and reduce the heat to a simmer. Finally, cook for 15 minutes, but the longer you let it simmer, the more the flavors meld together!
- When plating this, you can add a squeeze of lemon on top or a few slices of avocado or both!
- Salt and pepper to taste.
- Now you are done, and you are ready to enjoy this super healthy chicken and cabbage soup with your family! I hope you loved it!
Questions/Comments
I really hope you guys loved this quick soup recipe. Nothing like making a nutrient-dense soup for the family.
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Some of my favorite soups
Italian Meatball Soup – Just a go-to comfort but healthy dinner.
Loaded Miso Soup – Blue Zone-inspired soup.
Leek and Ginger Soup – An all-time fav in my house, you will love.
Meditarenean Chicken and Cabbage Soup
Ingredients
- 4 Tbsp Extra Virgin Olive Oil
- 1/2 Head of cabbage shredded
- 3 Carrots chopped
- 2 Cloves of garlic minced
- 4 Celery sticks chopped
- 1 Leek chopped
- 1 Medium yellow onion chopped small
- 5 Tbsp dill finely chopped
- 4 Tbsp parsley stems chopped fine
- 3 Tbsp parsley leaves finely chopped
- 6-8 Cups of bone broth depending on how brothy you want it
- 2 Cups of pre-cooked chicken shredded (you can use a rotiserie, or you can boil 2 breasts and shred them)
- Salt & pepper to taste
Instructions
- First, you are going to gather your first ingredients: onion, leek, celery, carrots, and garlic. Wash your leek, carrots, and celery.
- Then you will take your onion and chop it up decently fine. You don’t want huge chunks of onion.
- Now, you are going to add your olive oil to the Dutch oven, turn the heat to medium.
- Chop the onion and add it to the warm oil. Stir.
- After you clean your leeks thoroughly, chop them and add them to the pot. Stir.
- Take your garlic cloves and mince them into the Dutch oven.
- Now you are going to cook your onion, leeks, and garlic down until they become translucent and start to brown.
- While that’s cooking, wash your parsley and chop the stems fine. Add them to your pot. Stir and continue to cook.
- Take your celery, chop it small, and add it to the pot.
- Now we are going to peel the carrots, chop them, and add them to the soup! Stir well!
- Wash the cabbage, and now you can either use a mandoline, or if you’re confident in your shredding abilities, with a knife, you can give it a go.
- Add the cabbage to the pot, stir, and continue to cook. Let the cabbage cook down for about 5-10 minutes until it starts to wilt and get soft.
- This is where we add the chicken. ** See notes**
- Take your washed dill and parsley, and finely chop them both. Add them to the soup.
- Now we add our broth. You can use store-bought bone broth or make your own! If you are looking for a good bone broth recipe, mine is amazing!
- I recently made bone broth and froze it! I re-heated it on the stove and then added it to the soup.
- I added 8 cups of broth because I wanted my soup to be brothier.
- Bring your soup to a boil, place the lid on, and reduce the heat to a simmer. It can be done in 15 minutes, but the longer you let it simmer, the more the flavors meld together!
- When you plate this, you can add a squeeze of lemon on top or a few slices of avocado or both!
- Salt and pepper to taste.
- Now you are done, and you are ready to enjoy this super healthy chicken and cabbage soup with your family! I hope you loved it!
