There’s something deeply comforting about a steaming bowl of chicken soup, especially when it’s brimming with wholesome ingredients like tender cabbage and juicy tomatoes.
This isn’t just any chicken soup—it’s the kind I turn to when I need something nourishing, hearty, and soul-warming.
The cabbage adds a soft, slightly sweet bite, while the tomatoes bring a tangy brightness that balances the rich chicken broth beautifully.
Whether I’m feeling under the weather or just craving a healthy, satisfying meal, this chicken soup with cabbage and tomatoes always hits the spot.
How To Make Chicken Soup With Cabbage And Tomatoes?
Recipe Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Main Course / Soup
Cuisine: American / Home-Style
Yield: Serves 4
Equipment Needed
- Large soup pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken (rotisserie works great)
- 3 cups green cabbage, chopped
- 1 can (14.5 oz) diced tomatoes with juice
- 4 cups low-sodium chicken broth
- 1 medium carrot, sliced
- 1 celery stalk, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley, for garnish
Instructions
1. Sauté The Aromatics
I heat olive oil in my soup pot over medium heat, then toss in the chopped onion. I sauté it for about 3 minutes until it softens, then add the garlic and cook for another 30 seconds until fragrant.
2. Add The Vegetables
Next, I stir in the chopped cabbage, carrots, and celery. I let them cook for about 5 minutes, just until they start to soften.
3. Build The Soup Base
I pour in the chicken broth and canned tomatoes with their juices. Then I add the thyme, paprika, salt, and pepper. I stir it all together and bring the pot to a gentle boil.
4. Simmer
Once boiling, I reduce the heat and let it simmer uncovered for about 20 minutes, or until the vegetables are tender.
5. Add The Chicken
I stir in the shredded chicken and let it warm through for 5 more minutes. If the soup tastes a bit flat, I splash in some lemon juice to brighten it up.
6. Serve
I ladle the soup into bowls and sprinkle each one with fresh parsley before serving.
Nutrition Facts Of Chicken Soup With Cabbage And Tomatoes
- Calories: 240
- Protein: 20 g
- Fat: 9 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Sugar: 7 g
- Sodium: 520 mg
Chicken Soup With Cabbage And Tomatoes
Serving Suggestions Of Chicken Soup With Cabbage And Tomatoes
Rustic Bread Or Rolls
I love pairing this soup with warm sourdough or crusty rolls. They soak up the broth beautifully.
Add A Side Salad
When I want to make it a complete meal, I serve a crisp side salad with a lemon vinaigrette.
Top With Cheese
Sometimes I sprinkle a little Parmesan or feta on top for an extra savory kick.
Tips And Variations Of Chicken Soup With Cabbage And Tomatoes
Add Beans For Heartiness
White beans or chickpeas make this soup even more filling and protein-packed.
Spice It Up
I occasionally add a pinch of red pepper flakes for a bit of heat.
Use Different Greens
No cabbage? I’ve swapped it with kale or spinach with great results.
Go Low-Carb
To keep it keto-friendly, I avoid starchy sides and focus on the rich broth and vegetables.
Health Benefits Of Chicken Soup With Cabbage And Tomatoes
Packed With Nutrients
This soup delivers fiber, protein, and essential vitamins from cabbage, carrots, and tomatoes.
Immune Boosting
The garlic, chicken, and broth combo supports immune health—especially during cold season.
Low In Calories
It fills me up without weighing me down, making it perfect for light lunches or dinners.
Special Note
This recipe works beautifully for meal prep. I store it in the fridge for up to 4 days, and it actually tastes even better the next day. I always make a big pot and reheat it throughout the week when I need something fast and nourishing.
Conclusion
This chicken soup with cabbage and tomatoes has become one of my go-to comfort meals—simple, nourishing, and packed with bold, earthy flavors.
The tender cabbage melts into the broth, the tomatoes add a touch of tang, and the chicken makes it hearty enough for any day of the week.
Whether you’re under the weather, in need of a light dinner, or just craving something cozy, this soup delivers every time. I hope it brings warmth to your table just like it does to mine.
Chicken Soup With Cabbage And Tomatoes
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring cups and spoons
Ingredients Â
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 2 cups shredded cooked chicken rotisserie works great
- 3 cups green cabbage chopped
- 1 can 14.5 oz diced tomatoes with juice
- 4 cups low-sodium chicken broth
- 1 medium carrot sliced
- 1 celery stalk sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon lemon juice optional, for brightness
- Fresh parsley for garnish
InstructionsÂ
Sauté The Aromatics
- I heat olive oil in my soup pot over medium heat, then toss in the chopped onion. I sauté it for about 3 minutes until it softens, then add the garlic and cook for another 30 seconds until fragrant.
Add The Vegetables
- Next, I stir in the chopped cabbage, carrots, and celery. I let them cook for about 5 minutes, just until they start to soften.
Build The Soup Base
- I pour in the chicken broth and canned tomatoes with their juices. Then I add the thyme, paprika, salt, and pepper. I stir it all together and bring the pot to a gentle boil.
Simmer
- Once boiling, I reduce the heat and let it simmer uncovered for about 20 minutes, or until the vegetables are tender.
Add The Chicken
- I stir in the shredded chicken and let it warm through for 5 more minutes. If the soup tastes a bit flat, I splash in some lemon juice to brighten it up.
Serve
- I ladle the soup into bowls and sprinkle each one with fresh parsley before serving.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.