Chicken soup with cabbage is a beloved staple across Eastern Europe - from Russia to Poland to Germany. It's hearty, economical, and incredibly satisfying. Cabbage becomes sweet and tender when simmered in broth, adding bulk and nutrition without adding cost.
A touch of caraway seeds gives this soup its distinctive Eastern European character, while diced tomatoes add brightness. Topped with fresh dill and a dollop of sour cream, this is comfort food that feeds a crowd without breaking the bank.
Why Cabbage?
- Budget-friendly: Inexpensive year-round
- Nutritious: High in vitamins C and K
- Filling: Adds bulk to soup
- Sweetness: Develops when cooked
Cabbage Varieties
- Green: Most common, classic choice
- Savoy: Tender leaves, elegant
- Napa: Milder, quicker cooking
- Red: Adds color (and turns soup purple!)
Serving Suggestions
- Fresh dill (essential)
- Sour cream on top
- Rye bread on the side
- Perfect for cold days
Chicken Soup with Cabbage
Eastern European inspired comfort, budget-friendly.
Nutrition per serving
235Calories
26gProtein
18gCarbs
7gFat
4gFiber
7gSugar
Ingredients
Instructions
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Sauté aromatics. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 minutes. Add garlic and caraway seeds. Cook 1 minute until fragrant.
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Cook chicken. Add broth, tomatoes, and chicken thighs. Bring to a simmer. Cook 20 minutes until chicken is cooked through. Remove and shred.
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Add cabbage. Add shredded cabbage to the pot. Simmer 10-12 minutes until cabbage is tender but still has some texture.
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Finish. Return shredded chicken. Season with salt and pepper. Serve topped with fresh dill and a dollop of sour cream.
Recipe Notes
- Add potatoes: Include diced potatoes for heartier soup.
- Sauerkraut variation: Add 1 cup sauerkraut for tangy twist.
- Make it creamy: Add splash of cream at the end.
- Storage: Refrigerate 5 days. Freezes well for 3 months.
