My partner can’t get enough of this soup. The moment one bowl is gone, he’s already asking for another.

This Chicken and Cabbage Soup is a light yet comforting dish that’s both nourishing and refined. The combination of dried thyme and fresh dill adds a subtle fragrance, while the cabbage absorbs the savory chicken broth and still keeps a pleasant bit of texture. Like most homemade soups, the flavors continue to develop, making it even more delicious the following day.

Chicken and Cabbage Soup

Ingredients

• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• ½ head cabbage, thinly sliced
• 2 carrots, sliced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, finely chopped
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Start the Base
Warm the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until the onion becomes soft and fragrant.

2. Soften the Vegetables
Add the sliced carrots and cabbage to the pot. Cook, stirring occasionally, for about 5 minutes, allowing the cabbage to wilt slightly and the carrots to brighten.

3. Add Protein and Liquid
Stir in the shredded chicken, then pour in the chicken broth. Season with salt, black pepper, and dried thyme.

4. Let It Simmer
Bring the soup to a gentle boil, then lower the heat. Simmer for about 20 minutes, until the carrots are tender and the flavors have blended.

5. Finish with Dill
Taste and adjust seasoning if needed. Stir in the fresh dill just before serving to keep its fresh flavor and color.

6. Serve Warm
Spoon the soup into bowls and enjoy while hot.