Chicken and Cabbage Soup with Ginger
You ever eat so much greasy takeout that your stomach just sits there like, “Please, I’m begging you. A leaf. A broth. Anything green.” Yeah. Same.
This is that soup. It’s warm, full of flavor, and doesn’t taste like you’re punishing yourself. There’s ginger (because you need a little zing), chicken (because protein = peace), and cabbage (hear me out, it gets GOOD).
Add in soft potatoes and just the right amount of garlic, and suddenly your kitchen smells like the reset button you didn’t know you needed. But here’s what I like most: it feels healing without being boring. And you can make a huge pot without using up your entire Sunday.
So if your body’s been screaming for a breather, or you just want something low-fuss and genuinely delicious? This soup is it. Let’s break it down.
What You’ll Need
Here’s everything you’ll want to grab from your fridge or grocery list. Nothing fancy here—just ingredients that do their job and taste good doing it.
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1 tbsp | Or avocado oil, up to you |
| Garlic | 6 cloves, minced | Fresh, not pre-chopped |
| Fresh ginger | 1-inch piece, minced | Zippy and necessary |
| Carrots | 2 medium, chopped | Adds color and sweetness |
| Celery | 2 stalks, chopped | Classic soup move |
| Baby yellow potatoes | 1 lb, quartered | Or sub in Yukon Gold |
| Green cabbage | ½ head, chopped | Big chunks work fine |
| Chicken thighs (boneless) | 1 lb | Thighs = flavor and tenderness |
| Chicken stock | 2 quarts | Store-bought or homemade |
| Cumin | ¼ tsp | Subtle warmth |
| Dried rosemary | ¾ tsp | Not optional—trust |
| Kosher salt | To taste | Start with 1 tsp and go from there |
| Black pepper | To taste | A few grinds, at least |
| Champagne vinegar | 2 tbsp | Adds balance, not optional |
| Fresh herbs (optional) | For garnish | Parsley, dill, or basil work well |
Pro Tips
1. Use chicken thighs for tenderness
They’re more forgiving than breasts and stay juicy in broth. If you’re using breasts, just reduce the simmer time a little so they don’t dry out.
2. Don’t skip the vinegar
That tiny splash at the end? It wakes everything up. The soup goes from “meh, it’s soup” to “oh this is actually… wow.”
3. Fresh garlic and ginger matter
If you’re thinking of reaching for the jar of pre-minced garlic… pause. Fresh gives you a brighter, cleaner flavor that this soup really leans on.
4. Chop your cabbage big
Let the cabbage be chunky. It softens beautifully, and you won’t lose it in the broth. Thin cabbage = limp and sad.
5. Season, taste, adjust
This isn’t a pour-everything-in-and-pray soup. Taste as you go, especially after adding the vinegar.
Tools You’ll Need
- Large soup pot or Dutch oven
- Sharp knife
- Wooden spoon or silicone spatula
- Measuring spoons
- Cutting board
Optional but helpful: a ladle for easy serving and airtight containers if you plan to store leftovers (which you should).
Substitutions and Variations
Want to switch it up? Here’s how:
- Chicken: Use breasts or shredded rotisserie chicken for convenience.
- Vinegar: No champagne vinegar? White wine or apple cider vinegar work great.
- Cabbage: Try Napa or savoy cabbage. Just don’t use red unless you like purple soup.
- Low-carb version: Swap potatoes for chopped cauliflower.
- Spicy version: Add a pinch of chili flakes or a dash of hot sauce at the end.
Make Ahead Tips
- Chop your veggies in advance: Store them in separate containers and toss in the pot when you’re ready.
- Make the full soup and refrigerate overnight: It gets better as the flavors mingle.
- Shred your chicken ahead of time: Or just use pre-cooked chicken if you’re short on time.
How to Make It
Step 1: Build your base
Heat the olive oil in a large soup pot over medium heat. Add the garlic and ginger, stirring constantly for 1 to 2 minutes until fragrant.
Step 2: Veggie time
Add in the carrots and celery. Cook for about 3–4 minutes. They don’t need to be fully soft—just starting to relax.
Step 3: Add the bulk
Toss in the potatoes and cabbage. Give everything a good stir so it’s all coated in that garlicky, gingery oil.
Step 4: Pour and season
Add the chicken stock, cumin, rosemary, a big pinch of salt, and a few grinds of pepper. Bring to a boil.
Step 5: Add your chicken
Drop in the whole chicken thighs. Once the pot is boiling, reduce the heat to a simmer and cover. Let it cook for about 20–25 minutes until the chicken is cooked through and the veggies are tender.
Step 6: Shred and return
Remove the chicken, shred it with two forks, and add it back into the pot. Stir it all together.
Step 7: Brighten it up
Add the champagne vinegar. Stir and taste. Adjust seasoning if needed.
Step 8: Serve
Ladle into bowls, top with fresh herbs if you’re feeling fancy, and enjoy.
Bonus Info: Pairings, Swaps & Nutrition
| Feature | Details |
|---|---|
| Calories (est.) | ~320 per bowl |
| Protein | ~24g |
| Fat | ~20g (mostly from olive oil + chicken) |
| Carbs | ~30g (thanks to potatoes and veggies) |
| Fiber | ~4g |
| Diets | Naturally gluten-free |
| Pair it with | Crusty sourdough, a light salad, or roasted chickpeas for crunch |
For meal-preppers:
This is gold. Make a batch on Sunday and eat it throughout the week. It reheats like a dream.
If you’re cooking for someone picky:
Leave out the cabbage, add extra carrots. Serve with a side of garlic toast. Instant win.
Want it vegetarian?
Use veggie stock and swap the chicken for chickpeas or tofu. Adjust cook time and season more generously.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
- Reheat: Simmer gently over low heat or microwave in a covered bowl until hot.
If it thickens up a bit in the fridge, just add a splash of water or broth when reheating.
FAQ
Can I use pre-cooked chicken?
Yep! Just skip the simmer step. Shred and add at the end to warm through.
Can I make this in a slow cooker?
Sure can. Sauté garlic and ginger first, then dump everything in the slow cooker and cook on low for 6–7 hours or high for 3–4.
Can I freeze it with the potatoes in it?
You can, but fair warning: potatoes get a little mealy after freezing. Still edible though!
Is the vinegar necessary?
Technically no, but… yes. It takes the soup from decent to actually good. Champagne vinegar is ideal, but any light vinegar will do.
Can I double this recipe?
Definitely. Just use a bigger pot and give yourself a few extra minutes for it to come to a boil.
Wrap Up
So there you have it—Chicken and Cabbage Soup with Ginger that actually tastes amazing, doesn’t ask for your whole weekend, and makes your body feel like it’s getting a bit of TLC.
If you make it, I’d love to hear what you think. Did you go spicy? Did you tweak the veggies? Or maybe you tossed in noodles because you’re chaotic like that? Leave a comment and let me know how it went—or ask anything if you’re not sure about a step.
