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Chicken Soup with Cabbage

Rated as 4.75 out of 5 Stars
22

"This soup will cure what ails you. Even if it's just hunger. Healthy, low carb, and great for a rainy day. I've been making this recipe for 30 years, and I think this is about as good as it gets. Enjoy with freshly baked biscuits."
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Ingredients

2 h 40 m servings 326
Original recipe yields 10 servings

Directions

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  1. Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken is coming apart, about 45 minutes. Remove from heat; remove chicken from pot and transfer to a platter. Put a lid on the pot and cover the chicken with plastic wrap. Refrigerate both until chicken is safe to handle, about 40 minutes.
  2. Tear meat off the chicken bones. Skim excess fat off the top of the cooled broth. Add the last 2 quarts water, chicken meat, carrots, cabbage, celery, onion, wine, bouillon, dill, butter, garlic, parsley, thyme, white pepper, and bay leaves. Cook over medium heat until vegetables have softened, about 30 minutes.

Footnotes

  • Cook's Note:
  • To make this recipe faster, use a cooked rotisserie chicken from your grocery store.

Nutrition Facts


Per Serving: 326 calories; 26.8 7.1 12.9 51 333 Full nutrition

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Reviews

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Added a ripe Tomato ,Three tablespoons of lemon juice for brightness, handful of spinach and a sprig of cilantro i needed to use up. I cut back on the dill and thyme by half and added 8 oz of e...

I made this on a weeknight so I didn't have time to make my own broth. I prefer homemade but had to use store bought. With that being said, this soup was still excellent. You don't often see dil...

I had chicken breasts and cabbage on hand. I put these two ingredients in the search bar and this soup came up. I had everything else in the recipe except white pepper. It sounded delicious so...

Turned out well. Added shredded carrots, fresh parsley, omitted the dill and butter. Used a whole chicken in a large