Description
This Asian Chicken Cabbage Soup is a warm, comforting dish packed with tender shredded chicken, fresh cabbage, and bold flavors from garlic, ginger, soy sauce, and sesame oil. Ready in just 35 minutes, this easy-to-make soup is perfect for a nutritious weeknight meal that combines flavorful broth with healthy ingredients.
Ingredients
Scale
Soup Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 4 cups chicken broth
- 2 cups cabbage, shredded
- 2 chicken breasts, cooked and shredded
- 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 to prepare for sautéing the aromatics.
- Sauté aromatics: Add the chopped onion, minced garlic, and grated ginger to the pot. Cook for about 3 minutes until the ingredients soften and become fragrant.
- Boil broth: Pour in 4 cups of chicken broth and bring the mixture to a rolling boil to start creating the soup base.
- Add main ingredients and simmer: Incorporate the shredded cabbage and cooked shredded chicken into the boiling broth, then reduce the heat to a simmer. Let it cook gently for 10 minutes to meld the flavors.
- Season the soup: Stir in 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Allow the soup to cook for an additional 2 minutes so the seasoning is well absorbed.
- Garnish and serve: Remove from heat and ladle the soup into bowls. Garnish with chopped green onions before serving for added freshness and color.
Notes
- Use pre-cooked or rotisserie chicken to save time.
- Adjust soy sauce to taste for saltiness preference.
- For a spicier version, add chili flakes or sliced fresh chili.
- Vegetarian version: substitute chicken broth with vegetable broth and omit chicken or use tofu.
- Leftovers can be stored in the fridge for up to 3 days.
