Chicken and Cabbage Soup with Ginger

Three bowls of chicken cabbage soup with parsley.

Chicken and Cabbage Soup with Ginger

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!

5 from 78 votes

Print Pin

Course: Lunch, Main Course, Soup

Cuisine: American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: bowls

Calories: 318kcal

Equipment

Large Pot
Kitchen Knife
Spoon
Two Forks

Ingredients

1 tablespoon olive oil extra virgin
6 cloves garlic finely chopped
1 inch ginger peeled and finely chopped, see note 1
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 see note 2
fresh herbs like parsley, dill, or basil, optional

Instructions

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.

Notes

General

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.

Storage

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.
To reheat, place the soup in a pot on the stove. Bring up to a boil, then down to a simmer, until the soup is heated through.
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.
To reheat from frozen, defrost in the fridge overnight and reheat as above.

Nutrition