Ingredients
- 2 tbsp olive oil
- 3 medium carrots, chopped
- 3 celery ribs, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 8 cups chicken broth
- 3 medium red potatoes, cubed
- 2 cups shredded cabbage
- 1 tsp dried thyme
- 1.5 tsp dried parsley flakes
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp pepper
- 3 cups shredded cooked chicken
Build the Base
In a large saucepan or Dutch oven, heat the olive oil over medium heat.
Add the carrots, celery, and onion. Cook until they’re crisp-tender, about ~5-7 minutes.
Add the garlic and cook for one more minute.
Simmer the Soup
Stir in the broth, potatoes, cabbage, thyme, salt, and pepper. Bring it to a boil.
Then, reduce the heat and cover the pot.
Simmer until the vegetables are tender, ~10-15 minutes. Stir in the chicken and parsley.
Let it heat through before serving.
Chicken and Cabbage Soup
This is basically chicken soup with cabbage added – nothing fancy but it works. Red potatoes hold their shape better than russets which would dissolve into the broth.
Ingredients
- 2 tbsp olive oil
- 3 medium carrots, chopped
- 3 celery ribs, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 8 cups chicken broth
- 3 medium red potatoes, cubed
- 2 cups shredded cabbage
- 1 tsp dried thyme
- 1.5 tsp dried parsley flakes
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp pepper
- 3 cups shredded cooked chicken
Instructions
- Heat olive oil in large Dutch oven over medium heat.
- Add carrots, celery, and onion; cook until crisp-tender, 5-7 minutes.
- Add garlic and cook 1 minute.
- Add broth, potatoes, cabbage, thyme, salt, and pepper; bring to boil.
- Reduce heat, cover and simmer until vegetables are tender, 10-15 minutes.
- Stir in chicken and parsley; heat through.
Notes
Use pre-cooked rotisserie chicken to save time.