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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.
prep time15 minutes
cook time25 minutes
total time40 minutes
Print Recipe

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.