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A quick, nourishing Asian Chicken Cabbage Soup featuring tender chicken, crisp cabbage, and bold Asian-inspired flavors, ready in 30 minutes.

Ingredients

Scale
  • 1 tbsp vegetable oil (neutral oil or sesame oil for nutty note)
  • 1 onion, chopped (yellow or white)
  • 2 cloves garlic, minced (fresh preferred)
  • 1 tbsp ginger, grated (fresh or frozen grated)
  • 4 cups chicken broth (low-sodium recommended)
  • 2 cups cabbage, shredded (green cabbage preferred, napa cabbage as substitute)
  • 2 chicken breasts, cooked and shredded (rotisserie chicken can be used)
  • 2 tbsp soy sauce or tamari (gluten-free option)
  • 1 tsp sesame oil
  • Green onions, sliced for garnish

Instructions

  1. Chop the onion.
  2. Mince the garlic.
  3. Grate the ginger.
  4. Shred the cabbage.
  5. Shred cooked chicken or prepare protein (Poach raw chicken breasts in broth for 15–20 minutes and shred).
  6. Heat 1 tbsp vegetable oil in a pot over medium heat until shimmering.
  7. Add chopped onion and cook about 1 minute until softened.
  8. Add minced garlic and grated ginger, stirring constantly about 30 seconds and cook about 3 minutes until soft and fragrant.
  9. Pour in 4 cups chicken broth and scrape the bottom of the pot to lift browned bits.
  10. Turn heat to high and bring broth to a rolling boil, about 2 minutes.
  11. Stir in shredded cabbage and shredded chicken, reduce heat to medium-low, and simmer uncovered for about 10 minutes (15–20 minutes if using raw chicken) until cooked through and cabbage is slightly crunchy.
  12. Stir in 2 tbsp soy sauce and 1 tsp sesame oil, simmer 2 minutes to blend flavors.
  13. Taste and adjust seasoning with more soy sauce or a pinch of sugar if needed.
  14. Stir in sliced green onions just before serving.

Notes

For more ginger flavor, double the ginger and add a pinch of white pepper., Don’t overcook cabbage to maintain its crunch; it softens further after cooking., Squeeze fresh lime juice on top before serving to enhance flavor., Serve with jasmine rice or crusty bread for soaking broth., Add toppings like toasted sesame seeds or sriracha for extra flavor and heat., Substitute vegetables like mushrooms, julienned carrots, or bell peppers while sautéing onions., To make vegetarian: Use vegetable broth and tofu or mushrooms instead of chicken., Add cooked ramen or rice noodles at end for more filling meal., Leftovers store well in airtight container in fridge for 3-4 days; flavors improve overnight., Reheat gently on stove to preserve cabbage texture; add water or broth if broth thickens., Soup can be frozen for up to 3 months; thaw overnight in fridge and reheat gently.

Nutrition

Find it online: https://cozyovenkitchen.com/hearty-asian-chicken-cabbage-soup-ready-in-30-minutes/