Chicken Cabbage Soup Recipe

This tender, savory Ground Chicken Cabbage Soup is made with wholesome vegetables, lean protein, and aromatic herbs, coming together in just 45 minutes. The soup transforms into a comforting meal as the cabbage softens into the rich, tomato-infused broth, absorbing all the savory flavors. I love making this whenever I need a healthy reset button that doesn’t sacrifice flavor.

Why This Classic Works

There is something incredibly satisfying about a soup that combines the rustic simplicity of cabbage with the ease of ground chicken. Unlike beef-based versions that can feel heavy, ground chicken keeps the broth light while still providing plenty of savory depth. I used to think cabbage soup was boring diet food, but browning the meat properly and building a flavor base with mirepoix changed my mind completely.

The secret to this version is adding the cabbage at just the right moment so it becomes meltingly tender without turning into mush. It balances the acidity of the tomatoes and the earthiness of the herbs perfectly. It is one of those rare one-pot meals that actually tastes better the next day after the flavors have had time to meld.

Jump to Recipe

Ground Chicken Cabbage Soup Ingredients

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 large carrots, peeled and sliced into rounds
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1/2 medium head green cabbage, roughly chopped (about 6 cups)
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups chicken broth (low sodium preferred)
• 1 tsp Italian seasoning (or a mix of dried thyme and oregano)
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• Optional: Fresh parsley for garnish

How To Make Ground Chicken Cabbage Soup

1. Brown the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground chicken and cook, breaking it up with a wooden spoon, until it is browned and no longer pink, about 5-7 minutes. Remove the chicken with a slotted spoon and set aside, leaving any drippings in the pot.
2. Sauté the Aromatics: Add the diced onion, carrots, and celery to the pot. Sauté for 5-6 minutes until the onions are translucent and the vegetables soften slightly. Stir in the minced garlic and Italian seasoning, cooking for another minute until fragrant.
3. Simmer the Soup: Return the cooked chicken to the pot. Add the chopped cabbage, diced tomatoes (with juices), and chicken broth. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the cabbage and carrots are tender. Season with salt and pepper to taste before serving.

Recipe Tips

• Don’t skip the browning: Getting a good sear on the ground chicken adds fond (browned bits) to the bottom of the pot, which deepens the flavor of the entire broth.
• Control the texture: If you prefer your cabbage with a bit of crunch, add it during the last 10-15 minutes of cooking rather than at the beginning.
• Spice it up: For a kick of heat, add a pinch of red pepper flakes along with the garlic.
• Use the right cabbage: Green cabbage or Savoy cabbage works best here; red cabbage will bleed into the broth and turn the soup an unappealing blue-grey color.

What To Serve With Ground Chicken Cabbage Soup

This soup is hearty enough to stand on its own, but a slice of crusty sourdough bread or a warm dinner roll is perfect for soaking up the savory broth. If you want to keep things light, a simple arugula salad with lemon vinaigrette adds a fresh, peppery contrast to the cooked vegetables.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes beautifully; let it cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating on the stove.

FAQs

Can I use ground turkey instead?
Yes, ground turkey is a perfect 1:1 substitute for ground chicken in this recipe. It has a similar texture and leans nicely into the savory herb flavors.

Do I need to precook the cabbage?
No, the cabbage cooks directly in the broth. This allows it to absorb the flavors of the chicken and aromatics while it softens.

Can I make this in a slow cooker?
Absolutely. Brown the chicken and aromatics in a skillet first, then transfer everything to a slow cooker. Cook on Low for 6-7 hours or High for 3-4 hours.

Is this soup gluten-free?
Yes, as long as you check your chicken broth and spices to ensure they are certified gluten-free, the core ingredients are naturally free of gluten.

Nutrition

• Calories: 210
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 65mg
• Sodium: 850mg
• Total Carbohydrate: 14g
• Protein: 22g

Try More Recipes:

• Chicken Tortilla Soup Recipe
• Chicken Potato Soup Recipe
• Chicken Meatball Soup Recipe