Chicken soup with cabbage
WHAT YOU WILL NEED
From ingredients
4 products
SIMPLE PROCESS
Step by step recipe
The secret is the right order: boil the chicken first to build a rich broth, then add the vegetables — carrots and cabbage. Avoid overcooking the cabbage; it should have a slight bite. Add the dill at the very end to preserve its fresh flavor.
Boil the Chicken
Cover the chicken with water (about 8 cups), bring to a boil, skim off any foam, reduce to medium heat, and cook for 30-40 minutes until tender.
Prep the Vegetables
While the chicken is cooking, shred the cabbage thinly. Grate the carrot coarsely. Finely chop the dill.
Add Carrots
Remove the cooked chicken from the broth, cool and shred into pieces (or return whole). Add the grated carrot to the broth and cook for 5 minutes.
Add Cabbage
Add the shredded cabbage and season with salt. Cook for 10-15 minutes until the cabbage is tender but still slightly crisp.
Return the Chicken
Return the shredded chicken to the soup and heat through for 2-3 minutes. Stir in the chopped dill and cook for 1 more minute.
Serve
Let the soup rest covered for 5-10 minutes. Ladle into bowls, and add a dollop of sour cream if desired. Enjoy!
CHEF'S TIP
Use Bone-In Chicken
Chicken with bones (thighs, drumsticks, or a whole bird) gives a richer, more flavorful broth. The meat becomes tender and juicy.
Shred Cabbage Thinly
Thinly sliced cabbage cooks faster and absorbs the broth better. Remove any tough stems.
Grate Carrots Coarsely
Coarsely grated carrots release their color and sweetness into the broth, making it more vibrant and appetizing.
Add Dill at the End
Add fresh dill 2-3 minutes before the soup is done or sprinkle into the bowl — it keeps its bright color and aroma.
SUBSTITUTIONS
Add your taste
- With Chicken Breast Replace bone-in chicken with breast — leaner and lower in calories (~150 kcal). Reduce boiling time to 20 minutes.
- With Cauliflower Swap regular cabbage with cauliflower — the soup becomes more delicate and cooks faster.
- Add Potatoes Add 1-2 diced potatoes along with the cabbage to make the soup more filling.
- Parsley Instead of Dill Use fresh parsley or a mix of herbs for a different flavor.
HOW TO STORE
How to Store Chicken and Cabbage Soup
Cool the soup, transfer to an airtight container, and refrigerate for up to 3 days. Add a little water when reheating if it's thickened. Freeze for up to 2 months — thaw in the fridge and reheat on the stovetop.
GOOD TO KNOW