Chicken Cabbage Soup
This super quick and cozy Chicken Cabbage Soup is made with onions & garlic, tender cabbage, and baby red potatoes, in a dill and Dijon broth.
Ingredients
- 3 tablespoon butter
- 1 yellow onion diced (~2 cups)
- 1 tablespoon minced garlic
- ½ head green cabbage stem removed & sliced
- 2 teaspoon Dijon mustard
- 1 lb baby red potatoes quartered
- 8 cups chicken broth
- 2 cups shredded rotisserie chicken
- Kosher salt & pepper to taste
- 1½ teaspoon fresh dill finely chopped
Instructions
- Sauté Aromatics: In a dutch oven or soup pot, melt butter over medium heat. Add onion and cook 4 minutes. Add cabbage and garlic, cook 2 more minutes.
- Add Broth & Potatoes: Stir in Dijon mustard. Add chicken broth and potatoes. Season with salt and pepper.
- Simmer: Bring to a medium-high simmer and cook for 15 minutes, until potatoes are tender.
- Add Chicken: Stir in shredded rotisserie chicken and simmer 5 more minutes.
- Finish & Serve: Remove from heat, stir in fresh dill, and serve hot.
Notes
- Cut Potatoes Small, no bigger than an inch per piece to ensure they cook quickly.
- Leftovers can be stored in an airtight container the fridge for up to 4 days or frozen for up to 3 months.
- Nutrition values are an estimate only.
Nutrition
Calories: 280kcalCarbohydrates: 22gProtein: 22gFat: 12gFiber: 4gSugar: 5g
Tried this recipe?Let me know how it was!