Looking for some delicious soup recipes? When winter is at its harshest, I crave a hot and filling bowl of soup. Here is a cozy homemade soup recipe that will chase any winter chills. One Pot Creamy Chicken and Cabbage Soup Recipe is easy to make and full of hearty vegetables and tender chicken in a creamy and velvety broth.
A rustic chicken and veggie soup, this recipe is a great weeknight dinner option that comes together in one pot. Add some warm crusty bread to soak up the tasty broth. And clean-up is a snap!
Lookiing for some other hearty soup ideas? Here are a couple to try -
https://tenpoundcakecompany.com/black-bean-and-chorizo-soup/
https://tenpoundcakecompany.com/rich-lentil-and-italian-sausage-soup-with-tomatoes/
Why You Will Love This Creamy Soup
- This one pot recipe has easy meal prep and minimal clean-up
- This recipe is a great option for a satisfying meal, perfect to combat winter temperatures on a cold day.
- The creamy chicken soup recipe is easily customizable - add your favorite vegetables with the cabbage.
- This is a perfect recipe for leftovers. The hearty soup is delicious the next day.
Soup Ingredients
This chicken cabbage soup recipe is easy to prepare, using simple ingredients that are transformed into a delicious and filling meal.
Chicken
- boneless, skinless chicken breasts
Vegetables
- green cabbage, cremini mushrooms, carrots, shallots, and fresh garlic cloves
Broth
- unsalted butter and all-purpose flour for roux
- chicken stock - boxed or homemade stock
- heavy cream
Seasoning, etc.
- olive oil
- fennel seed
- fresh dill
- kosher salt & pepper
How to Prepare Soup
The whole recipe is prepared in a large stock pot or dutch oven. The prep work is easy and can be done while the other ingredients are cooking.
Chicken
- The first step to preparing the soup is to sear the chicken breasts. Season the raw chicken with kosher salt and pepper. Add 1 tablespoon of olive oil to the large pot over medium-high heat. When the oil is hot, lay each chicken breast in the pot. Sear for 8 minutes, then flip to the other side for 7 minutes. Remove from the pan onto a plate.
- When the chicken has cooled a bit, shred it into bite-sized pieces.
Vegetables
- While the chicken is searing, thinly slice the shallots.
- Cut the carrots and mushrooms into ¼" slices.
- Mince the garlic.
Saute the Vegetables
- Add another tablespoon of olive oil to the stock pot after the chicken is removed.
- When the oil is hot, add the shallots to the pot. There will be some fond that has developed on the bottom of the pot from searing the chicken. If it starts to get too dark, add ¼ cup of water to the pot and use a wooden spoon to scrape the brown bits.
- After 4-5 minutes, the shallots will turn golden brown. Add the mushrooms to the pot and stir to incorporate. The mushrooms will start to release moisture as they are sauteed.
Continue to scrape the bottom of the pan to release the brown bits. This helps develop the flavor of the soup! Saute for 5 minutes.
- While the mushrooms and shallots are cooking, thinly slice the cabbage. Mince the garlic and crush the fennel seeds.
- Add the carrots and season the vegetables with kosher salt and pepper. Stir to incorporate all the ingredients. Cook for 5 minutes.
- Add the garlic and the fennel and stir for 1 minutes until fragrant.
Finish the Soup
- To create a roux, add the butter to the pot. When it has melted, sprinkle the flour and stir so all the ingredients are coated. Continue to stir for 2 minutes so that the raw flour taste is cooked out.
- Add the chicken stock to the pot in ¾ - 1 cup portions and stir for 1 minute between each addition.
- Once all the stock is incorporated, add the shredded chicken and continue to cook the soup for 5 minutes on medium heat.
- Add the cabbage to the soup and simmer for 5 minutes.
- To finish the soup, add heavy cream and the fresh dill. Check the seasoning and adjust to your liking.
Ingredient Substitutions
Here are a few suggestions for ingredient substitutions for this creamy cabbage soup recipe.
- Rotisserie Chicken You can use a store-bought rotisserie chicken to speed up the prep time. However, shred the chicken and add just before serving so that it can still warm up in the broth but it won't fall apart.
- Napa Cabbage Napa cabbage will work well with the ingredients. I wouldn't use red cabbage - it will change the color of the soup.
- Unsweetened Coconut Cream If you prefer a dairy-free soup, use unsweetened coconut cream to replace heavy cream.
- Yellow Onions You have onions in your pantry but not shallots? Use the onions as a substitute - slice them thinly.
- Fresh Herbs If you do not like dill, use fresh parsley, thyme, or chives in the soup.
FAQ's
What is the best type of chicken to use?
The recipe has been written using chicken breasts. However, boneless, skinless chicken thighs would add a richer flavor due to additional fat. Chicken breasts are leaner though.
Can I add extra veggies to the soup?
If you like your soup to be more like a stew rather than brothy, feel free to increase the vegetable amounts suggested in the recipe.
What is the best way to store the soup?
Let the leftover soup cool to room temperature and store in an airtight container in the refrigerator for up to 3 days.
Ultimate Comfort Food
Who else loves a good soup recipe? This One Pot Creamy Chicken and Cabbage Soup Recipe is pure comfort in a bowl and perfect for the entire family. Rich and flavorful, this great recipe is easy to prepare and a must-try during colder months.
Cozy up with a bowl of this delicious and hearty soup and savor the warmth.
Recipe
One Pot Creamy Chicken and Cabbage Soup Recipe
Servings: 4 bowls of soup
Calories: 373kcal
One Pot Creamy Chicken and Cabbage Soup is comforting and hearty, perfect for chilly days. Tender chicken is combined with fresh cabbage and vegetables in a velvety and rich broth.
Print Recipe
Equipment
- 1 cutting board
- 1 knife
- 1 stock pot or dutch oven
Ingredients
- 3 shallots, thinly sliced (¾ cup/3.5 ounces/102 grams)
- 3 cloves garlic
- 2 boneless, skinless chicken breasts (1 pound/455 grams)
- 2 tablespoons olive oil
- 1 ½ cups sliced cremini mushrooms (8 ounces/ 227 grams)
- 2 cups thinly sliced green cabbage (6.5 ounces/184 grams)
- 1 cup sliced carrots (6 carrots/4.5 ounces/129 grams)
- ½ teaspoon fennel seed, crushed
- 1½ teaspoons minced fresh dill
- 2 tablespoons unsalted butter (1 ounce/28 grams)
- 2 tablespoons all-purpose flour
- 4 cups chicken stock (32 ounces/907 grams)
- ¼ cup heavy cream (4 tablespoons/2 ounces/60 ml)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
Prep Ingredients
- Add 1 tablespoon of olive oil to stock pot over medium-high heat.
- Season 2 boneless skinless chicken breasts with ½ teaspoon of kosher salt and ¼ of ground black pepper.
- Sear chicken breasts for 15 minutes, flipping them over after 8 minutes. You can tell the chicken is seared when it easily releases from the pot.
- After the chicken is fully cooked, remove it from the pot and set aside.
- When the chicken has cooled, shred it into bite sized pieces.
- While the chicken is searing, prep the vegetables. Thinly slice the shallots. Cut the carrots and mushrooms into ¼-inch slices. Mince the garlic.
Prepare the Soup
- After the chicken has been removed from the stock pot, add another tablespoon of olive oil. When the oil is hot, add the shallots and stir. Saute the shallots for 4-5 minutes. If the bottom of the pan is getting dark from the fond developing, add ¼ cup of water. Scrape the pot with a wooden spoon to release all the brown bits.
- When the shallots are wilted and starting to turn golden, add the mushrooms.
- Continue to stir the mushrooms and shallots. As the mushrooms saute, water will release from them. Scrape the bottom of the pot when the moisture is released. This is where the flavor comes from. Cook for 5 minutes.
- While the shallots and mushrooms cook, thinly slice the cabbage. Mince the fresh dill and crush the fennel seeds.
- After the mushrooms are sauteed, add the carrots. Season the vegetables with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Cook for 5 minutes.
- Add the minced garlic and the crushed fennel seed. Stir until fragrant - about 1 minute.
- To create a roux, add 2 tablespoons of unsalted butter to the pot and combine with the vegetables.
- Once the butter is melted, sprinkle 2 tablespoons of flour and stir to coat all the vegetables with the flour.
- Continue to stir for at least 2 minutes so the raw flour taste is cooked out.
- Add the chicken stock, ¾-1 cup at a time. Stir for 1 minute in between additions of the stock.
- Add the shredded chicken to the stock pot. Cook the soup on medium heat for 5 minutes.
- Add the cabbage to the stock pot. Cook for 5 minutes.
- Finish the soup with ¼ cup of heavy cream. Add the minced fresh dill and stir until the cream is completely incorporated with the chicken stock. Adjust the seasoning to your liking.
Notes
Ingredient Substitutions
Here are a few suggestions for ingredient substitutions for this creamy cabbage soup recipe.- Rotisserie Chicken You can use a store-bought rotisserie chicken to speed up the prep time. However, shred the chicken and add just before serving so that it can still warm up in the broth but it won't fall apart.
- Napa Cabbage Napa cabbage will work well with the ingredients. I wouldn't use red cabbage - it will change the color of the soup.
- Unsweetened Coconut Cream If you prefer a dairy-free soup, use unsweetened coconut cream to replace heavy cream.
- Yellow Onions You have onions in your pantry but not shallots? Use the onions as a substitute - slice them thinly.
- Fresh Herbs If you do not like dill, use fresh parsley, thyme, or chives in the soup.
Nutrition
Calories: 373kcal | Carbohydrates: 22g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 1028mg | Potassium: 843mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5804IU | Vitamin C: 18mg | Calcium: 67mg | Iron: 2mg
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Julie says
Delicious hearty soup!
Julie says
Delicious, hearty soup!