Description
This comforting Asian Chicken Cabbage Soup is a hearty yet light dish, perfect for a quick weeknight meal. Featuring tender cooked chicken, shredded cabbage, and a flavorful broth infused with garlic, ginger, and soy sauce, this soup offers a delicious balance of savory and aromatic notes. Garnished with fresh green onions, it delivers warmth and nourishment in every bowl.
Ingredients
Scale
Soup Base
- 1 tbsp vegetable oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tbsp ginger (grated)
- 4 cups chicken broth
Main Ingredients
- 2 cups cabbage (shredded)
- 2 chicken breasts (cooked and shredded)
Seasonings and Garnish
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Green onions (for garnish)
Instructions
- Heat the oil: In a large pot over medium heat, warm 1 tablespoon of vegetable oil until shimmering.
- Sauté aromatics: Add the chopped onion, minced garlic, and grated ginger to the pot. Cook for about 3 minutes, stirring occasionally, until softened and fragrant.
- Add broth and bring to a boil: Pour in 4 cups of chicken broth, then increase heat and bring the mixture to a rolling boil.
- Add cabbage and chicken: Stir in the shredded cabbage and cooked shredded chicken breasts. Reduce heat to low and let the soup simmer gently for 10 minutes, allowing flavors to meld.
- Season the soup: Mix in 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Continue cooking for an additional 2 minutes to blend the seasonings.
- Serve and garnish: Ladle the soup into bowls and sprinkle with sliced green onions before serving to add freshness and a mild onion crunch.
Notes
- For extra heat, add a pinch of red chili flakes while sautéing the aromatics.
- Use low-sodium soy sauce to reduce salt content.
- Cook chicken breasts ahead by boiling or roasting to save time.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Substitute cabbage with Napa cabbage for a milder flavor.
