Cabbage and Chicken Soup

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A bright, hearty-but-light cabbage and chicken soup with cannellini beans, chunky vegetables, and a savory broth. Finish with parsley and a squeeze of lemon.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Servings: 2 cup servings, Yield 9 cups

Calories: 312kcal

Author: Sally Cameron

Equipment

4-5 ½ quart Dutch oven or large heavy soup pot

Ingredients

1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves finely chopped
¾ cup chopped carrot
½ cup chopped celery
¾ teaspoon dried thyme or 1 ½ teaspoons fresh chopped
15 ounce can diced tomatoes drained
2 bay leaves
4 cups chopped green cabbage about 1 pound, half a head
4-5 cups chicken broth
15 ounce can cannellini beans drained and rinsed
2 cups shredded cooked chicken 11 ounces
1 tablespoon chopped fresh parsley
lemon wedges optional for serving

Instructions

Heat the pot over medium heat, add the oil and saute the onion until soft, 2-3 minutes. add the garlic and cook another 30 seconds. Add the carrot and celery and cook another 5-7 minutes until all vegetables are softened.
Add the diced tomatoes, bay leaf, thyme, and half of the cabbage to the pot with the sautéed vegetables. Cover and cook for about 5 minutes to soften the cabbage and let the flavors start to mingle.
Pour in 4 cups of the broth, then simmer about 5 minutes more with the lid partially on. Add the beans and cooked chicken and heat through until hot. Stir in the remaining cabbage at the end so it stays a little crisp and fresh for texture. For a more brothy soup, add the last 1 cup of broth. Add the chopped parsley.
Serve with lemon wedges for brightness if desired.

Notes

Cabbage prep: Use about ¾ pound chopped green cabbage. Cut the cabbage in half, cut out the tough core, then slice into about 1-inch strips and chop crosswise into bite-size chunks. Don’t stress exact size—chunkier pieces hold their texture best in this soup.

Nutrition