This Chicken and Cabbage soup is a savory combination of chicken thighs, potatoes, vegetables, ginger, garlic, and spices. With just a dash of champagne vinegar, this recipe is lively, filling, and extremely delicious!
Why You'll Love This Dish
I grew up in a predominately Filipino area. Most of my friends and their families were Filipino, and I learned a lot about how to combine and build flavors in their homes.
This dish draws on that. There's a traditional Filipino dish called Tinola, in which chicken pieces are cooked in a ginger broth with garlic and vinegar. When I decided to make chicken and cabbage soup, this was the first thing I thought of.
Never tried it? After I had had soup with a splash of vinegar, I never went back. It's bright, fresh, and brings all of the flavors in the soup to life. Plus, cabbage and vinegar have always been the best of friends.
So, why will you love this dish? First and foremost, it's incredibly delicious. The rich chicken thighs, fragrant ginger and garlic, earthy rosemary, and creamy potatoes are an amazing combination.
It's easy. The most culinary skill this recipe requires is some cutting and shredding with forks. Otherwise, it's just time in the pot.
It's quick. This soup takes about 30 minutes for a full meal that's packed with flavor.
It stores well. You can make this a few days in advance and it reheats super well. You can also make it and freeze it for a few months down the line.
Use it for meal prep. While you can't make it more than a week in advance, I've made a batch that served as lunches for two people for most of the week.
Finally, it's hearty and it's healthy. Lots of veggies paired with filling meat and potatoes make this an ideal dinner for those days when you really need to replenish yourself.
What You'll Need
Two Cloves Kitchen, as an Amazon Affiliate, makes a small percentage from qualified sales made through affiliate links at no cost to you.
- Chicken Thighs I strongly prefer chicken thighs here because they don't get tough and they are more flavorful, but you can use chicken breasts if you'd like. Either way, you'll want to use the boneless, skinless variety.
- Chicken Broth You can use regular boxed broth, make your own chicken broth, or try Better than Bouillon, which I love.
- Baby Potatoes You'll want to use baby yellow potatoes here, like Baby Dutch Yellows.
- Fresh Ginger Don't replace with ginger powder unless you absolutely must!
- Fresh Garlic You can also use jarred garlic.
- Extra Virgin Olive Oil Using high-quality extra virgin olive oil is always a treat, but any kind you have on hand will be fine here.
- Kosher Salt I always recommend using kosher salt in recipes. It is easier to control the saltiness because it is less concentrated per teaspoon than table or sea salt.
- Pepper Freshly cracked black pepper is my favorite!
- Cumin This was a secret ingredient my mom used in chicken soup when I was little. Just a dash adds warmth and depth to the broth.
- Rosemary This is one of the instances where I'm not opposed to dried rosemary because it has time to soften while the broth cooks.
How to Make Chicken and Cabbage Soup
Step One: Prep your vegetables: peel the ginger. Finely chop the garlic and ginger. Chop the carrots and celery. Quarter the potatoes and cut the cabbage into bite-sized pieces.
Step Two Place a large pot over medium heat. Add the olive oil. Sweat the carrot, celery, garlic, and ginger.
Step Three Add the potatoes and cabbage.
Step Four Add the broth and spices. Bring up to a boil and then cook at medium-high heat for about 5 minutes.
Step Five Add the chicken and cook for 8 to 10 minutes, until cooked through.
Step Six Remove the chicken, shred with two forks, then return to the pot.
Step Seven Cook for another few minutes. Stir in the vinegar, taste for seasoning, then serve.
Rice In place of potatoes, try adding some cooked rice to the soup.
Fresh Herbs You can fresh herbs like parsley, dill, or basil before serving.
Spicy Add some finely chopped jalapeños or a pinch of red pepper flake to the soup with the carrots, celery, ginger, and garlic.
Aromatics like garlic, ginger, carrots, and celery are a great base for a flavorful chicken soup. You can also add fresh herbs. My favorite trick is adding just a bit of vinegar at the end to really wake up the flavor!
Use chicken thighs in place of chicken breasts. The fat content in the chicken thighs will go a long way in adding richness to your soup.
You don't need to. Your chicken can cook in the soup along with the other ingredients without any worries about food safety. Of course, you can add cooked chicken to a soup, but there's no need to cook it in advance.
- If you forget to defrost some chicken for this recipe, you can use frozen chicken. It will just take longer to cook. Add the chicken along with the broth and check for doneness with a meat thermometer.
- Meal prep the dish! Make a big pot of this soup on Sunday night and you'll have lunches and/or dinners for nearly a week.
- Peel your ginger with a spoon. This is an easy way to remove the tough outer skin of the ginger without losing too much of the ginger itself.
How to Store
Fridge You can store this soup for 3 to 5 days in the fridge in an airtight container.
Freezer If freezing, cool the soup completely then transfer it to an airtight, freezer-safe container. I like to use gallon plastic or reusable silicone storage bags. Squeeze all of the air out, then freeze.
For the best taste, store soup for about 3 months or less in the freezer.
Defrost in the fridge overnight and reheat by bringing up to a boil and down to a simmer.
How to Make a Meal
This soup is definitely a meal unto itself. Here are some ideas to fill out your table with different sides:
Salad Try a simple salad with lemon herb vinaigrette.
Bread Serve with a crusty baguette, or go a step further and make some crispy crostini.
Crackers Have you ever made your own crackers? This soup would go really well with a handful of homemade crackers.
Sandwich Serve a half sandwich with a cup of this soup. A grilled cheese would be great!
Recipes You'll Love
Here are some other delicious soup recipes:
Chicken and Cabbage Soup with Ginger
- 1 tablespoon olive oil extra virgin
- 6 cloves garlic finely chopped
- 1 inch ginger peeled and finely chopped
- 2 carrots medium, chopped
- 2 stalks celery chopped
- 1 pound baby yellow potatoes quartered
- ½ head green cabbage medium, cut into bite-sized pieces
- 1 pound chicken thighs boneless, skinless
- 2 quarts chicken stock
- ¼ teaspoon cumin
- ¾ teaspoon rosemary dried
- kosher salt to taste
- black pepper to taste
- 2 tablespoons champagne vinegar
- fresh herbs like parsley, dill, or basil, optional
- Place a large pot over medium-low heat. Add the olive oil, carrots, celery, garlic, and ginger, and sweat for a few minutes, until softened.
- Add the potatoes, cabbage, rosemary, cumin, salt, pepper, and broth to the pot. Bring up to a boil and down to medium-high heat. Cook for five minutes.
- Add the chicken and cook for 8 to 10 minutes, until cooked through.
- Shred the chicken using two forks, then return to the pot.
- Cook for a few more minutes to let the flavors combine. Stir in the vinegar, taste for seasoning, and serve with fresh herbs, if using.
- Fridge You can store this soup for 3 to 5 days in the fridge in an airtight container. To reheat, place in a pot and bring up to a boil and then down to a simmer, or heat for a few minutes in the microwave.
- Freezer If freezing, cool the soup completely then transfer to an airtight, freezer-safe container. For the best taste, store soup for about 3 months or less in the freezer. Defrost in the fridge overnight and reheat by bringing up to a boil and down to a simmer.
- It is easiest to peel your ginger with a spoon. Scrape the interior of the spoon along the skin of the ginger to remove it.
- If you don't have champagne vinegar, you can try red wine vinegar, white wine vinegar, or unseasoned rice vinegar.
- You can use frozen chicken for this recipe. It will just take longer. Add the frozen chicken along with the broth and monitor with a meat thermometer to ensure it reaches 165 degrees Fahrenheit before shredding.