You know those nights when you want something warm, comforting, and healthy, but don’t want to spend hours in the kitchen? That’s exactly why I fell in love with this Asian Chicken Cabbage Soup. It’s my go-to when I need a quick, flavorful meal that doesn’t skimp on nutrition. The ginger and garlic give it a punchy kick, while the cabbage stays just crisp enough to keep things interesting. And the best part? It’s ready in about 30 minutes. I first made this on a rainy weeknight when takeout wasn’t an option, and now it’s a regular in my rotation. Trust me, once you try it, you’ll be hooked too.
Why You’ll Love This Asian Chicken Cabbage Soup
This soup isn’t just delicious, it’s practically magic in a bowl. Here’s why it’s become my weeknight hero:
- Quick & easy: From chopping to slurping in under 35 minutes, perfect for those “I’m hungry NOW” moments.
- Healthy comfort food: Packed with lean protein and crunchy cabbage, it’s guilt-free comfort that actually makes you feel good.
- Flavor bomb: That ginger-garlic-soy combo? Absolute perfection. It’s like your favorite takeout soup, but better.
- Crazy versatile: Swap veggies, add noodles, or kick up the heat, it’s a blank canvas for your cravings.
Seriously, this soup checks all the boxes. Even my picky nephew licks the bowl clean!
Ingredients for Asian Chicken Cabbage Soup
Here’s everything you’ll need to make this flavor-packed soup happen. I’ve learned through trial and error that fresh ingredients make all the difference here, especially that ginger and garlic combo. Trust me, don’t skimp on those!
For the Soup
- 1 tbsp vegetable oil, Any neutral oil works, but I love sesame oil if you want extra flavor
- 1 onion, chopped, Yellow or white, whatever’s in your pantry
- 2 cloves garlic, minced, Fresh is best! That jarred stuff just doesn’t hit the same
- 1 tbsp ginger, grated, Pro tip: Keep ginger root in the freezer, it grates like a dream
- 4 cups chicken broth, Low-sodium lets you control the salt level
- 2 cups cabbage, shredded, I use regular green cabbage, but napa works too
- 2 chicken breasts, cooked and shredded, Leftover rotisserie chicken is my secret shortcut
- 2 tbsp soy sauce, Or tamari if you’re going gluten-free
- 1 tsp sesame oil, That nutty finish makes all the difference
- Green onions for garnish, Because everything’s better with a pop of green
See? Nothing fancy, just good, honest ingredients that come together beautifully. Now let’s get cooking!
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for this soup! Just grab these basics:
- Large pot, Big enough to hold all that goodness (I use my trusty 5-quart Dutch oven)
- Knife & cutting board, For all that chopping and shredding
That’s seriously it. See? I told you this recipe keeps things simple!
How to Make Asian Chicken Cabbage Soup
Okay, let’s get cooking! This soup comes together so fast you’ll barely have time to set the table. Just follow these simple steps, I’ve included all my little tricks to make sure it turns out perfect every time.
Step 1: Sauté the Aromatics
First, heat that vegetable oil in your pot over medium heat, you want it shimmering but not smoking. Toss in your chopped onion and give it a minute to start softening. Now here’s my secret: add the garlic and ginger together, stirring constantly for about 30 seconds until fragrant. Careful not to burn them! That heavenly smell means you’re doing it right. They should be softened but not browned, about 3 minutes total.
Step 2: Build the Soup Base
Time for the broth! Pour it in all at once, scraping up any tasty browned bits from the bottom of the pot (that’s pure flavor right there). Crank the heat up to high and bring it to a rolling boil, this takes about 2 minutes in my kitchen. You’ll know it’s ready when big bubbles break the surface.
Step 3: Add Chicken and Cabbage
Now the fun part! Dump in your shredded cabbage and chicken. Immediately reduce the heat to medium-low for a gentle simmer. Here’s where patience comes in, let it bubble away for 10 minutes uncovered. The cabbage should be tender but still have a bit of crunch (nobody likes mushy cabbage!). If you’re using raw chicken instead of pre-cooked, simmer for 15-20 minutes until cooked through.
Step 4: Finish with Asian Flavors
Almost done! Stir in the soy sauce and sesame oil, this is where the magic happens. Let it cook for just 2 more minutes to let the flavors marry. Now taste! Need more salt? Add a splash more soy sauce. Want more depth? A pinch of sugar balances it beautifully. Garnish with those green onions right before serving, they add freshness and make it look restaurant-worthy!
See? Told you it was easy. Now grab a spoon and dig in, that first steamy, fragrant bite is pure comfort! For more quick dinner ideas, you might enjoy this Thai Coconut Chicken Soup.
Tips for the Best Asian Chicken Cabbage Soup
Want to take your soup from good to wow? Here are my tried-and-true tricks:
- Taste as you go: Soy sauce brands vary in saltiness, start with 1 tbsp and add more after the cabbage softens.
- Ginger boost: Love that zing? Double the fresh ginger and add a pinch of ground white pepper for extra warmth.
- Crisp is key: Don’t overcook the cabbage! Pull it off the heat when it’s still slightly crunchy, it softens as it sits.
Oh, and a squeeze of lime right before serving? Absolute game-changer. Try it! If you are looking for other simple recipes, check out recipesloop.com for inspiration.
Variations of Asian Chicken Cabbage Soup
This soup is like your favorite jeans, it looks good with anything! Here are my favorite ways to mix it up when I’m feeling creative:
- Veggie-packed: Toss in sliced mushrooms, carrots, or bell peppers when sautéing the onions. They add color and texture!
- Protein swap: Use shredded rotisserie chicken for convenience, or try tofu cubes for a vegetarian twist. Shrimp works too, just add them last minute.
- Noodle lover’s dream: Stir in cooked ramen or rice noodles at the end for a heartier meal. My kids go crazy for this version!
The best part? No matter how you tweak it, the soul-warming flavors stay delicious. If you enjoy cabbage in savory dishes, you might like this one-pot beef and cabbage skillet.
Serving Suggestions
This soup shines all on its own, but here’s how I love to serve it: a steaming bowl with a side of jasmine rice to soak up that flavorful broth, or crusty bread for dipping. Don’t forget the garnishes! I pile on extra green onions, a sprinkle of sesame seeds, and sometimes a drizzle of sriracha for heat. Perfect for those chilly nights when you need warmth from the inside out.
Storage and Reheating
This soup keeps beautifully! Store leftovers in an airtight container in the fridge for 3-4 days, the flavors actually deepen overnight. When reheating, go low and slow on the stovetop to keep the cabbage’s perfect texture. Microwaving works in a pinch, but it can make the cabbage a bit too soft for my taste. If the broth thickens, just add a splash of water or broth when warming.
Nutritional Information
Now, I’m no nutritionist, but I can tell you this soup is packed with good-for-you stuff! Between the lean chicken, fiber-rich cabbage, and all those immune-boosting aromatics, it’s basically a hug in a bowl. Just remember, nutrition varies based on your specific ingredients and brands. My homemade broth might have different sodium levels than yours, and chicken breast sizes can vary wildly!
That said, here’s what you’re getting in each comforting bowl: a solid protein punch from the chicken, gut-friendly fiber from the cabbage, and all the benefits of garlic and ginger (nature’s medicine cabinet!). The sesame oil adds healthy fats, while keeping the overall calorie count reasonable. It’s the kind of meal that leaves you satisfied but not stuffed, perfect for when you want something nourishing without feeling weighed down.
Pro tip: If you’re watching sodium, use low-sodium broth and reduce the soy sauce slightly, the flavors are so vibrant, you won’t miss it!
Frequently Asked Questions
I get so many questions about this soup, which makes sense because it’s just that good! Here are the ones that pop up most often:
Can I use napa cabbage instead of regular cabbage?
Absolutely! Napa cabbage works beautifully, it’s actually my second favorite after green cabbage. The leaves are more tender, so reduce the simmer time to about 5 minutes. Just know you’ll need slightly more since it’s less dense (aim for 3 loosely packed cups).
Is this soup freezer-friendly?
You bet! I freeze portions in mason jars (leave 1-inch headspace!) for up to 3 months. The cabbage texture changes slightly, but the flavor stays amazing. Thaw overnight in the fridge, then reheat gently on the stove. Pro tip: Freeze before adding garnishes!
What’s the best way to prep chicken for this recipe?
My lazy-girl secret? Rotisserie chicken! But if cooking from scratch, I poach 2 breasts in the broth first (about 15 minutes), then shred them. You can also bake or grill the chicken, just make sure it’s seasoned simply so the Asian flavors shine through.
Can I make this vegetarian?
Totally! Swap the chicken broth for veggie broth and use tofu or mushrooms instead of chicken. Add them with the cabbage (firm tofu cubes hold up best). You’ll miss the chicken flavor, but the ginger and soy still make it delicious!
My soup tastes flat, what can I add?
Oh no! Try these quick fixes: a splash of rice vinegar for brightness, a teaspoon of fish sauce for umami depth, or a pinch of red pepper flakes for heat. Sometimes all it needs is another minute of simmering to let the flavors meld!
Made this soup? I’d love to see your masterpiece! Snap a pic and tag me, nothing makes me happier than seeing your bowls of cozy goodness. And if you loved it, leave a quick rating, it helps other soup lovers find this recipe too!
Asian Chicken Cabbage Soup
Ingredients
Equipment
Method
- Heat the vegetable oil in a large pot over medium heat.
- Add the onion, garlic, and ginger. Cook for 3 minutes until softened.
- Pour in the chicken broth and bring to a boil.
- Add the cabbage and shredded chicken. Simmer for 10 minutes.
- Stir in the soy sauce and sesame oil. Cook for 2 more minutes.
- Garnish with green onions before serving.
Notes
