Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large (150g) onion, chopped (about 1 cup)
  • 2 medium (150g) carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks (100g), chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp red pepper flakes (optional)
  • 8 cups (2 liters) chicken broth (low sodium preferred)
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 medium (500g) head of green cabbage, cored and shredded (about 6 cups)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 cup (200g) small red potatoes, quartered
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic, thyme, rosemary, and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Pour in the chicken broth and bring to a simmer. Add the chicken pieces and cook for about 10-12 minutes, or until chicken is cooked through (internal temperature reaches 165°F / 74°C).
  3. Add the shredded cabbage, diced tomatoes (with juice), potatoes, and bay leaf to the pot.
  4. Reduce heat to low, cover, and simmer for about 20-25 minutes, or until the cabbage and potatoes are tender.
  5. Remove the bay leaf. Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley. Enjoy your hearty chicken cabbage soup!