Description
A comforting chicken and cabbage soup, perfect for colder days.
Ingredients
Scale
- 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)
- 1 pound boneless skinless chicken thighs (whole)
- 4 cups chopped green cabbage (about half a medium head)
- 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
- Heat a large Dutch oven or pot over medium heat and melt the butter. Add the onions, carrots, celery, and mushrooms and cook until starting to soften, about 4-5 minutes. Stir the garlic in.
- Place the chicken over the vegetables, then add the cabbage, salt, pepper, paprika, thyme, and parsley. Pour the chicken broth over the mixture and top with the bay leaf. Bring the mixture to a simmer.
- Lower the heat to low, cover the pot and cook for 25-30 minutes until the chicken has fully cooked to 165°F.
- Remove the chicken and shred it into pieces. Place it back into the pot and stir in the white miso paste. Simmer for 5 more minutes.
- Remove the soup from heat and then stir in the lemon juice before serving. Taste test the soup and adjust the seasoning as needed.
- Ladle into bowls and serve with some crusty bread.
Notes
- This soup is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Feel free to customize the vegetables based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg