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I can’t even count how many times this soup has saved dinner at my house.
When the day’s been long, the fridge is looking questionable, and I need something that tastes like love — this is what I make. It’s not showy. There are no secret ingredients or fancy finishing oils. Just chicken, cabbage, carrots, and a few simple things you probably already have. But somehow, when it all comes together in that one big pot, it feels… right. Like it’s exactly what you needed.
Growing up, this soup was my mom’s quiet little magic trick. We’d come in from playing outside with cold hands and ruddy cheeks, and the whole house would smell like garlic, thyme, and bubbling broth. She always had a loaf of bread warming in the oven and a towel thrown over her shoulder like a pro. I didn’t realize until I was older that this “grandma-level” dinner came together in one pot and about 30 minutes.
These days, I’m the one making it — usually barefoot, usually trying to answer emails while chopping onions — and it still brings the same warmth to the table.
Why You’ll Love This (Even If You’re Not a Soup Person)
Let’s just lay it all out — here’s why this soup keeps making a comeback:
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One pot. No drama. Minimal cleanup, zero chaos.
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Hearty but light. You’ll feel full without needing a nap right after.
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Budget-friendly. Uses humble, affordable ingredients you probably already have.
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Dill at the end = chef’s kiss. Seriously, don’t skip it.
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Perfect for leftovers. It tastes even better the next day (as the best soups do).
What You’ll Need
(and a few ways to make it work for whatever’s in your fridge)
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1 tablespoon olive oil
Or butter. Or avocado oil. Use what you like. -
1 medium onion, chopped
Yellow, white, sweet — doesn’t matter. Shallots in a pinch? Go for it. -
2 cloves garlic, minced
You can use jarred if you’re in a rush. I won’t tell. -
2 carrots, sliced
No need to peel if they’re clean — just scrub and chop. -
½ head of cabbage, shredded
Green cabbage holds up great, but Napa works too. Don’t overthink it. -
2 cups cooked chicken, shredded
Leftover rotisserie? Perfect. Roasted thighs from last night? Even better. -
6 cups chicken broth
Store-bought is fine. Homemade gets you bonus points, but no pressure. -
1 tsp salt + ½ tsp black pepper
You know your salt level — start small and taste as you go. -
1 tsp dried thyme
Adds that earthy, classic flavor. If you’ve got fresh thyme, even better. -
2 tablespoons fresh dill, chopped
This is the bright, herby finish that makes everything pop. Skip it and the soup still works — but man, does it sing with dill.
Let’s Make Some Magic: Step-by-Step Directions
Honestly, this is a great “just got home, want to cook but also want to be on the couch” kind of meal. Here’s how to pull it together without losing your evening:
Step 1: Get your pot going
Grab your biggest soup pot and warm the olive oil over medium heat. Once it’s shimmering, toss in the chopped onion and minced garlic. Let them cook down for about 5 minutes. You’re looking for soft, not browned — just that mellow, sweet onion smell filling the kitchen.
Step 2: Add the heart of the soup
Now throw in the sliced carrots and shredded cabbage. Give everything a good stir and let it cook for another 5 minutes. The cabbage will start to wilt and shrink down a bit, and the carrots will just begin to soften.
(Pro tip: If your cabbage looks like too much at first, don’t worry. It always cooks down more than you think.)
Step 3: Bring it all together
Add your shredded chicken and pour in that lovely broth. Sprinkle in the salt, pepper, and thyme. Give it all one more stir — you’re nearly there.
Step 4: Let it simmer
Crank the heat up to bring the soup to a gentle boil. Then lower the heat and let it simmer for 20 minutes. This is when everything starts to mellow and melt together. The broth picks up the sweetness of the carrots, the cabbage softens into silk, and the chicken soaks up all the herby flavor.
Step 5: Finish it off with love
Taste your soup. Need more salt? A twist of pepper? Maybe a splash more broth if it got too thick? Adjust to your liking.
Then — right at the end — stir in that fresh dill. It’ll look like a lot, but trust me. It turns the whole thing from “just soup” into “ahhhh, this is the good stuff.”
Step 6: Serve it up
Ladle it into deep bowls and eat it hot. It’s perfect on its own, but also amazing with…
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Crusty bread (for dunking, obviously)
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A buttery biscuit
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A scoop of mashed potatoes right in the middle (don’t knock it ‘til you try it)
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Grated Parmesan on top
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Or a simple green salad if you’re trying to be virtuous
Switch Things Up: Variations & Ideas
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Make it creamy: Add a cup of heavy cream after simmering and stir gently.
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More veggies: Diced potatoes, spinach, kale — throw in whatever’s about to go sad in the crisper.
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Spice it up: Red pepper flakes or a dash of hot sauce add some pep.
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Turkey works too: Perfect way to use up holiday leftovers.
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Gluten-free friendly: Just double-check your broth and serve with gluten-free sides.
Storage & Leftover Love
This soup keeps like a champ.
Fridge:
Let it cool, then store in a sealed container for up to 4 days. It might thicken a bit — just add a splash of broth or water when reheating.
Freezer:
Freeze it in portions for quick lunches or future cozy dinners. Thaw overnight in the fridge or gently reheat straight from frozen.
Before You Head to the Kitchen…
I hope this soup brings your home the same comfort it’s brought mine — a quiet moment of warmth on a noisy day. Whether you’re cooking for yourself, your family, or someone who needs a little care, this recipe shows up in a way that feels… personal.
If you try it and love it, or if you tweak it and make it your own — leave a comment or send a note. I really do read every one.
Take care of yourself. And don’t forget the bread.
Savory Chicken and Cabbage Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots sliced
- 1/2 head cabbage shredded
- 2 cups cooked chicken shredded
- 6 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 2 tbsp fresh dill chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the sliced carrots and shredded cabbage to the pot, stirring occasionally, and cook for another 5 minutes until the vegetables begin to soften.
- Stir in the shredded chicken and pour in the chicken broth. Add the salt, black pepper, and dried thyme.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning if necessary. Stir in the fresh dill just before serving.
- Ladle the soup into bowls and serve hot, with your choice of side.
Notes
Nutrition