Name: Chicken Cabbage Soup with Miso Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 medium onion - diced (about 2 cups); 1 cup carrots - sliced; 1 cup celery - sliced; 1 cup mushrooms - sliced; 3 garlic cloves - minced; 1 pound boneless - skinless chicken thighs, whole; 4 cups chopped green cabbage - about half a medium head; 1 teaspoon kosher salt - plus more to taste; 1 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 6 cups chicken broth; 1 bay leaf; 1 tablespoon white miso paste; 1 tablespoon lemon juice

Chicken Cabbage Soup with Miso Recipe is one of those meals that feels like a warm hug in a bowl. Whether you’re after something nourishing after a long day or a simple dish to impress without fuss, this soup ticks all those boxes beautifully.

A white pot filled with chicken soup is shown, with a wooden spoon resting inside it. The soup has a clear broth with visible pieces of orange carrot cubes, green celery chunks, sliced mushrooms, and shredded white chicken scattered throughout. The soup's surface reflects light, showing a thin oily layer mixed with herbs that float on top. Around the pot, there are slices of lemon on a small white dish and pieces of ciabatta bread on a wooden board, all placed on a white marbled texture surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Cabbage Soup with Miso Recipe
Top Tip
How to Serve Chicken Cabbage Soup with Miso Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Cabbage Soup with Miso Recipe

Why You'll Love This Recipe

This Chicken Cabbage Soup with Miso Recipe combines comfort and sophistication effortlessly. I remember the first time I made it on a chilly evening: the miso’s subtle umami depth totally transformed the humble chicken and veggies, making it a family favorite almost instantly.

Rich Flavor Without Heaviness: Miso paste adds layers of savory goodness without weighing the soup down.
Wholesome and Simple Ingredients: With just chicken, cabbage, and pantry staples, it’s easy to gather and rewarding to make.
Comfort in a Bowl: It’s soothing and nourishing, perfect for cold days or anytime you need a pick-me-up.
Flexible to Customize: You can easily swap in your favorite veggies or proteins, making it your own.

Ingredients & Why They Work

Every ingredient in this Chicken Cabbage Soup with Miso Recipe plays a part in building balanced flavor and texture—bright cabbage, hearty chicken, and that umami miso paste all complement each other perfectly. I always pick fresh cabbage for crunch and sweetness, and if you can, go for bone-in chicken thighs for extra richness.

Flat lay of fresh whole boneless skinless chicken thighs, a small pile of sliced orange carrots, a small pile of sliced light green celery, a small pile of sliced brown mushrooms, a small mound of diced white onion, three whole garlic cloves, a quarter head of chopped green cabbage, a few sprigs of dried thyme, a few sprigs of dried parsley, a small white ceramic bowl with unsalted butter, a small white ceramic bowl with kosher salt, a small white ceramic bowl with black pepper, a small white ceramic bowl with paprika, a small white ceramic bowl with white miso paste, a small white ceramic bowl with lemon juice, a single fresh bay leaf, a small white ceramic bowl filled with golden chicken broth placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Adds a creamy base to sauté the vegetables without overwhelming the flavors.
Medium onion: Brings natural sweetness and depth when softened.
Carrots: Provide subtle sweetness and a pop of color.
Celery: Offers an aromatic foundation essential for soups.
Mushrooms: Enhance the umami tones and add earthiness.
Garlic: Delivers pungent aroma and flavor that infuses the broth.
Boneless skinless chicken thighs: Juicy and flavorful, they hold up well during simmering.
Green cabbage: The star vegetable, adding texture and a mild, slightly sweet bite.
Kosher salt: Brings out all the other flavors.
Black pepper: Adds subtle heat and balance.
Paprika: Offers a gentle smoky warmth.
Dried thyme and parsley: Introduce herbal brightness.
Chicken broth: The flavorful liquid base—homemade, if you can!
Bay leaf: Infuses delicate, aromatic depth.
White miso paste: The secret ingredient for umami richness.
Lemon juice: Adds a fresh, tangy finish to brighten the soup.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this Chicken Cabbage Soup with Miso Recipe depending on the season and what’s in my fridge. It’s such a forgiving recipe—once you nail the basics, you can safely improvise and make it truly yours.

Variation: I sometimes swap chicken thighs for shredded rotisserie chicken—great when you’re short on time but still want that nourishing broth and flavors.
Vegetarian Twist: Skip the chicken and boost mushrooms or add white beans for protein, plus vegetable broth instead of chicken broth.
Extra Veggies: Toss in chopped potatoes, spinach, or kale for a heartier variation.
Spice it Up: A dash of red pepper flakes or a splash of chili oil brings lovely warmth if you like a bit of heat.

Step-by-Step: How I Make Chicken Cabbage Soup with Miso Recipe

Two white bowls of chicken soup sit on a white marbled surface. Each bowl has about four layers: the first is the clear golden broth, the second layer shows shredded chicken in light beige, the third layer has bright orange carrot pieces and green celery chunks, and the fourth layer scattered dark brown mushroom slices and herbs. One bowl has a silver spoon resting inside with shredded chicken on it. Next to the bowls on a wooden board are three pieces of crusty bread with a golden brown crust and soft beige inside. In the top part of the frame are two white salt and pepper shakers, and in the corner is a small white dish holding a slice of lemon. A beige cloth napkin is softly placed near the bottom right edge. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Veggies to Soften and Build Flavor

Warm your Dutch oven or a large pot over medium heat, then melt the butter. Add diced onion, sliced carrots, celery, and mushrooms, cooking until they soften—this usually takes about 4-5 minutes. You’ll know they’re ready when the onion turns translucent and the veggies smell irresistibly fragrant. Stir in the garlic last to avoid burning it; garlic can get bitter if cooked too long.

Step 2: Add Chicken, Cabbage, and Seasonings

Place the whole boneless chicken thighs right over the softened vegetables. Then pile on the chopped cabbage and sprinkle in the salt, black pepper, paprika, thyme, and parsley. This layering technique seals in flavor as the soup simmers. Pour in chicken broth and toss in the bay leaf—this little herb adds subtle depth you don’t want to skip.

Step 3: Simmer Gently Until Chicken Is Tender

Bring everything up to a simmer, then lower the heat to low and cover your pot. Let it do its thing for 25-30 minutes until the chicken reaches 165°F internally and is tender enough to shred easily. Resist the urge to rush this step—this slow simmer is key to melding flavors beautifully.

Step 4: Shred Chicken and Add Miso

Remove the chicken and shred it using two forks—quick and satisfying! Return the shredded meat to the pot, stir in the white miso paste, and let it simmer gently for 5 more minutes. The miso brings a subtle savory punch that’s subtle but deeply satisfying.

Step 5: Finish with Lemon Juice and Taste

Take the pot off the heat and stir in fresh lemon juice just before serving. This brightens all the flavors and cuts through any richness perfectly. Taste your soup and adjust salt or pepper if needed—it’s your creation, so make it just right for you!

Top Tip

Over time, I've found a few tricks that make this Chicken Cabbage Soup with Miso Recipe shine every time. When you try it, keep these in mind to avoid common pitfalls and give your soup that extra *oomph*.

Sauté Low and Slow: Don’t rush softening the vegetables. This builds a deep foundation of flavor that melds beautifully later.
Miso Last, Not First: Add the miso paste near the end and avoid boiling it hard—it preserves the delicate umami and probiotics.
Fresh Lemon Juice Finish: That bright splash at the end wakes up the soup spectacularly, especially if cabbage flavor feels strong.
Don’t Skip the Bay Leaf: It might seem minor, but it adds wonderful complexity. Just remember to remove it before serving!

How to Serve Chicken Cabbage Soup with Miso Recipe

A white pot filled with chopped vegetables including orange carrot pieces, green celery slices, sliced brown mushrooms, and small white onion bits. The vegetables are mixed evenly inside the pot, showing a variety of bright and natural colors and textures stacked in one layer. The pot sits on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often top my soup with thinly sliced scallions and a sprinkle of toasted sesame seeds—they add a fresh crunch and a nutty contrast that plays off the miso beautifully. A drizzle of chili oil is another personal favorite for just a bit of heat.

Side Dishes

This soup shines with a side of crusty bread or a warm, buttery baguette—perfect for soaking up all that savory broth. Sometimes I like a simple steamed rice or even lightly pickled veggies on the side to add a refreshing bite.

Creative Ways to Present

For a dinner party, I love serving the soup in wide, shallow bowls with a few delicate herb sprigs on top. You can also portion it into lovely mason jars for a grab-and-go lunch that feels special.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover soup in an airtight container in the fridge for up to 3 days. The flavors actually get better after resting overnight, so it’s perfect for next-day lunches or quick dinners.

Freezing

This Chicken Cabbage Soup with Miso Recipe freezes well. I let it cool completely before portioning into freezer-safe containers. When thawed, the cabbage softens a bit more but the flavor stays wonderful, which is great for meal prepping.

Reheating

Reheat gently in a pot over low heat, stirring occasionally to prevent sticking. If it tastes a little flat after reheating, I like to add a tiny splash of soy sauce or a squeeze of fresh lemon to revive the flavors.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this soup?

Absolutely! Chicken breasts will work just fine, but thighs tend to stay moister and add richer flavor when simmered. If you use breasts, just watch the cooking time so they don’t dry out.

What if I don’t have miso paste on hand?

If you don’t have miso, a splash of soy sauce or tamari can add some umami, though it won’t be as complex. You can also skip it, but avoid leaving it out if you want that signature depth of flavor.

Can this soup be made vegetarian or vegan?

Yes! Replace chicken with hearty veggies like mushrooms or white beans, and substitute chicken broth for vegetable broth. Skip miso if you want, or use a vegan-friendly miso paste for that same umami boost.

How do I store leftovers and keep the soup fresh?

Store leftovers in airtight containers in the fridge for up to 3 days. For longer storage, freeze in portioned containers. When reheating, warm gently and stir occasionally to preserve texture and flavor. Adding fresh lemon juice after reheating brightens it back up!

Final Thoughts

This Chicken Cabbage Soup with Miso Recipe has become my go-to whenever I want something cozy, nutritious, and impressive with minimal fuss. I hope you’ll give it a try and find the same comfort and joy in it that my family and I have. Let it simmer on your stove, fill your kitchen with its inviting aroma, and enjoy every nourishing spoonful like I do with good friends at my table.