Rustic Chicken Cabbage and Tomato Soup is a cozy bowl made with chicken breast, green cabbage, Yukon Gold potatoes, carrots, celery, and diced tomatoes.
Oregano, basil, thyme, smoked paprika, and lemon juice give the tomato broth a savory finish without making it heavy.
Serve this as a full family dinner when you want protein, vegetables, and potatoes in one bowl. Each serving has 23 grams of protein, and the cabbage and potatoes make the soup filling.
The cabbage softens in the broth while the potatoes add body and help thicken each serving slightly.
Add this soup to your fall and winter dinner rotation, pack the leftovers for lunch, or make a batch when you need healthy soup recipes with everyday ingredients.
The recipe makes six generous servings, so there should be enough for dinner and another meal later in the week.
Why You’ll Love This Rustic Chicken Cabbage and Tomato Soup
High Protein Dinner
Each serving has 23 grams of protein from the chicken breast. It can be served as a complete main course without adding another protein.
One-Pot Meal
The chicken, vegetables, potatoes, and broth are prepared in one Dutch oven. This keeps the number of dishes under control.
Plenty of Vegetables
Cabbage, carrots, celery, onion, tomatoes, and potatoes give every serving a mix of vegetables and textures.
Makes Six Servings
The recipe makes enough for a family meal, packed lunches, or planned leftovers.
Ingredient Substitutions
Chicken Breasts
Boneless, skinless chicken thighs can replace the chicken breasts. The thighs will have a slightly richer taste and more fat.
Green Cabbage
Savoy cabbage can be used in the same amount. Napa cabbage can also be used, but it softens faster than green cabbage.
Yukon Gold Potato
Red potatoes can replace the Yukon Gold potato. Russet potatoes may also be used, but they can break apart more as the soup cooks.
Diced Tomatoes
Crushed tomatoes can be used for a smoother broth. Fire-roasted diced tomatoes will add a mild smoky taste.
Chicken Broth
Vegetable broth can replace the chicken broth. The finished soup will have a lighter chicken taste.
Fresh Parsley
Fresh basil or chopped chives can replace the parsley.
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Rustic Chicken Cabbage and Tomato Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 medium carrots thinly sliced
- 2 ribs celery chopped
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 cups reduced-sodium chicken broth
- 1 can (14.5 ounce) diced tomatoes with juices
- 2 tablespoon tomato paste
- 4 cups green cabbage roughly chopped
- 1 medium yukon gold potatoes peeled and cut into bite-sized pieces
- 1 bay leaves
- 2 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Place a large Dutch oven over medium heat.
- Add the olive oil, onion, carrots, and celery.
- Cook for 5 minutes, stirring occasionally.
- Add the garlic and cook for 30 seconds.
- Add the chicken and cook for 4 minutes, stirring occasionally.
- Add the oregano, basil, thyme, smoked paprika, salt, and black pepper.
- Stir until the chicken and vegetables are coated with the seasonings.
- Add the chicken broth, diced tomatoes with their juices, tomato paste, cabbage, potato, and bay leaf. Stir until combined.
- Increase the heat to medium-high and bring the soup to a gentle boil.
- Reduce the heat to low and cover the Dutch oven. Simmer for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove the bay leaf.
- Add the parsley and lemon juice. Stir until combined.
Notes
Tips and Tricks
Cut the chicken evenly – Keep the chicken pieces close to the same size so they finish cooking at the same time. Keep the potato pieces small – Bite-sized potato pieces cook more evenly and are easier to eat with a spoon. Cut the cabbage into spoon-sized pieces – Smaller cabbage pieces are easier to serve and eat. Add broth to leftovers – The potatoes and cabbage may absorb some broth during storage. Stir in a small amount of broth or water before reheating.Storing and Reheating
Refrigerate – Cool the soup and store it in an airtight container for up to 4 days. Freeze – Store the cooled soup in freezer-safe containers for up to 2 months. The potatoes may become softer after thawing. Reheat on Stovetop – Place the soup in a saucepan and warm over medium-low heat, stirring occasionally. Add a small amount of broth or water if needed. Reheat in Microwave – Place one serving in a microwave-safe bowl. Cover loosely and heat in short intervals, stirring between each interval.Nutrition
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