Scale

1 tbsp olive oil

1 medium onion, diced

2 garlic cloves, minced

2 carrots, sliced

2 celery stalks, sliced

1/2 head green cabbage, shredded

1 lb boneless skinless chicken thighs or breasts

6 cups chicken broth

1 tsp dried thyme

1/2 tsp dried oregano

Salt and black pepper to taste

Juice of 1/2 lemon (optional)

Chopped parsley for garnish

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.

2. Stir in shredded cabbage and cook for another 3–4 minutes.

3. Add chicken thighs (whole), broth, thyme, oregano, salt, and pepper. Bring to a simmer.

4. Cover and cook for 25–30 minutes, or until chicken is fully cooked and tender.

5. Remove chicken, shred with two forks, and return to pot.

6. Add lemon juice if using. Simmer 5 more minutes to blend flavors.

7. Taste and adjust seasoning. Garnish with chopped parsley before serving.

Use bone-in chicken for deeper flavor, just remove bones when shredding.

This soup freezes well — store in individual portions for easy reheating.

Add a pinch of red pepper flakes or a dash of hot sauce for a kick.

Keywords: chicken cabbage soup, healthy chicken soup, comforting soup recipe, cabbage soup with chicken