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 wonderfully light yet comforting dish—simple and wholesome, but elevated by the aromatic combination of thyme and fresh dill. The cabbage shines in this recipe, absorbing the savory chicken broth while maintaining a delicate bite. As with most soups, the flavors continue to develop, making leftovers 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, chopped
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper

Instructions

1. Create the Base:
Warm the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened and fragrant.

2. Add the Vegetables:
Mix in the carrots and cabbage. Cook for about 5 minutes, stirring occasionally, until the cabbage begins to wilt and the carrots slightly soften.

3. Combine Chicken and Broth:
Add the shredded chicken to the pot, then pour in the chicken broth. Season with salt, black pepper, and dried thyme.

4. Let It Simmer:
Bring the mixture to a gentle boil, then lower the heat and simmer for 20 minutes, allowing the carrots to become tender and the flavors to meld.

5. Finish with Dill:
Taste and adjust seasoning if necessary. Stir in the fresh dill just before serving to keep its bright flavor intact.

6. Serve and Enjoy:
Ladle into bowls and serve hot for a nourishing, satisfying meal.