Description
This Chicken Cabbage Soup is a comforting and hearty meal, packed with tender chicken thighs, fresh vegetables, and a flavorful broth enhanced with white miso paste and lemon juice. Perfect for a wholesome lunch or dinner, this soup brings a wholesome, savory taste with a touch of zest, making it both nourishing and satisfying.
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 1 pound boneless - skinless chicken thighs, whole
- 4 cups chopped green cabbage - about half a medium head
Seasonings and Broth
- 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
Instructions
- Prepare Vegetables: Heat a large Dutch oven or pot over medium heat and melt the butter. Add the diced onions, sliced carrots, celery, and mushrooms. Cook these vegetables, stirring occasionally, until they start to soften, about 5 minutes. Then, stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Chicken and Seasonings: Place the whole chicken thighs on top of the cooked vegetables. Add the chopped cabbage, kosher salt, black pepper, paprika, dried thyme, and dried parsley. Pour the chicken broth over everything, then add the bay leaf. Bring the soup to a gentle simmer over medium heat.
- Simmer Soup: Lower the heat to low and cover the pot. Let the soup cook gently for 30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F, infusing the broth with flavor.
- Shred Chicken: Carefully remove the chicken thighs from the pot and shred the meat into bite-sized pieces. Return the shredded chicken back to the pot, stirring it into the soup. Then, stir in the white miso paste and simmer the soup uncovered for another 5 minutes to blend the flavors.
- Finish and Serve: Remove the soup from heat and stir in the lemon juice to brighten the flavor. Taste and adjust seasonings with salt or pepper if needed. Ladle the soup into bowls and serve warm with crusty bread for a complete meal.
Notes
- Chicken thighs provide a richer flavor, but chicken breasts or a mix of both can be used based on preference.
- For reduced sodium intake, opt for low-sodium chicken broth.
- If the cabbage flavor is too strong, add an extra splash of lemon juice to balance it out.
- White miso paste adds depth without heaviness; it can be omitted or substituted with soy sauce for a different taste.
- This soup is versatile; feel free to add white beans, potatoes, spinach, or other vegetables to bulk it up.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
