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Top down view of chicken cabbage soup in yellow bowl with dollop of sauerkraut and spoon.
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Chicken and Cabbage Soup

This Polish-style Chicken Cabbage Soup contains potatoes and is made using a handful of simple herbs. It’s easy to make, satisfying, healthy and delicious.
Course Lunch
Cuisine Low fat
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 110kcal
Author Monika Dabrowski

Equipment

  • Large soup pot
  • Grater

Ingredients

  • 3-4 chicken thighs skinless, with or without bone
  • 13.05 ounces savoy cabbage approx. ½ med. cabbage
  • 1 onion finely chopped
  • 1 medium carrot peeled, coarsely grated
  • 4-5 tablespoons celery root/celeriac peeled, coarsely grated
  • 3 medium potatoes peeled, diced
  • 1 large ripe tomato finely chopped
  • 1 teaspoon caraway seeds
  • 1 bay leaf
  • 2 allspice berries
  • 6½ cups chicken stock hot
  • 1½ tablespoons vegetable oil
  • 3 tablespoons parsley finely chopped
  • 1½ tablespoons dill finely chopped
US Customary - Metric

Instructions

  • Heat oil: In a large pot heat the oil, add the bay leaf, allspice berries and caraway seeds and cook over a medium heat for a minute.
  • Make soup base: Add the onion, grated carrot and celeriac, stir and cook for 4 minutes stirring often.
  • Add chicken: Add the chicken, half the stock, cover and bring to the boil then lower the heat and simmer for 10 minutes.
  • Add cabbage: Add the cabbage, potatoes, tomato, the rest of the stock and pepper to taste. Cover and bring to the boil again then simmer for 30 minutes stirring occasionally. Remove from the heat.
  • Chop chicken: Transfer the chicken to a large plate/cutting board and separate the meat from the bone (if present). Discard the bone, chop the meat roughly then return to the pot.
  • Add fresh herbs: Add the fresh herbs, top up with more stock if required and adjust the seasoning. Cook for another minute or so, remove from the heat and serve.

Notes

  • Chicken: Use chicken thighs or legs/quarters (not chicken breast).
  • Cabbage: savoy, green, white and pointed cabbage varieties are all suitable to use in this recipe.
  • Top up with more stock, if required, toward the end of cooking.
  • Refrigerate leftover cabbage and chicken soup, once completely cooled, for up to 3 days.
  • Freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 110kcal | Carbohydrates: 9g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 123mg | Potassium: 491mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2009IU | Vitamin C: 21mg | Calcium: 42mg | Iron: 1mg