Hearty Chicken and Cabbage Soup (Easy Rotisserie Chicken Hack!)

Are you looking for a meal that feels like a warm hug in a bowl? Something that’s incredibly nourishing, packed with vegetables, and ridiculously easy to make on a busy weeknight? Look no further. This hearty Chicken and Cabbage Soup is the answer. It’s a clean-out-the-fridge kind of recipe that transforms simple ingredients into a deeply flavorful and satisfying meal. By using a store-bought rotisserie chicken, you get all the flavor of slow-simmered soup in under 35 minutes! This one-pot wonder is loaded with tender chicken, crisp cabbage, and a classic mirepoix of carrots, celery, and onion, all swimming in a rich, savory broth. It’s the perfect recipe for a cozy night in, a healthy reset after an indulgent weekend, or a simple, comforting meal when you’re feeling under the weather.

Ingredients

This recipe relies on simple, wholesome ingredients to build its incredible flavor, with a couple of key pantry staples that make it truly special.

Ingredient	Amount/Quantity	Notes
Unsalted Butter	2 tablespoons
Better Than Bouillon Roasted Chicken Base	1½ tablespoons	This is key for a deep, rich broth!
Celery	6 stalks (3½ cups)	Cut into 1½-inch chunks.
Large Carrots	3 (1½ cups)	Cut into 1-inch chunks.
Yellow Onion	1 (2 cups)	Finely diced.
Kosher Salt	2 teaspoons + 1 teaspoon	Divided, for layering flavor.
Dried Italian Seasoning	2 tablespoons
Fresh Garlic	1 tablespoon	Minced.
Shredded Cooked Chicken	4 heaping cups (1¼ lbs)	A whole rotisserie chicken works perfectly.
Medium Green Cabbage	½ head (about 8 cups)	Cored and cut into chunks.
Vinegar	1 tablespoon	Red wine, white wine, or apple cider.

Timing

Thanks to the rotisserie chicken shortcut, this deeply flavorful soup comes together in a flash.

• Preparation Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: Approximately 35 minutes

Step-by-Step Instructions

Get ready for a simple, one-pot meal that delivers on comfort and flavor.

Step 1: Bloom the Bouillon Base

In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the Better Than Bouillon chicken base. Increase the heat to medium-high and cook, stirring constantly, for about 1 minute. The base will become very fragrant and just start to stick to the bottom of the pan. Tip: This step, known as “blooming,” toasts the bouillon concentrate and creates an incredibly rich, deep flavor foundation for your soup.

Step 2: Sauté the Mirepoix

Add the chopped celery, carrots, and onion directly to the pot. Season them with 2 teaspoons of kosher salt. Reduce the heat to medium and cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften. They will release their natural liquids, creating a flavorful base at the bottom of the pot.

Step 3: Add the Aromatics

Stir in the dried Italian seasoning and the minced fresh garlic. Cook for another 2 minutes, stirring frequently, until the garlic is fragrant. This toasts the herbs and garlic, unlocking their full aromatic potential.

Step 4: Build the Soup and Simmer

Pour in 10 cups of water and the remaining 1 teaspoon of salt. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, stir in the shredded chicken and the chopped cabbage. Bring the soup back to a simmer and cook for about 5 minutes, or until the cabbage is tender-crisp and the chicken is heated through.

Step 5: Finish with Vinegar and Season

Remove the pot from the heat and stir in the tablespoon of vinegar. Tip: This final splash of acidity is a secret weapon! It brightens all the savory flavors in the soup and makes them pop. Give the soup a final taste and season with additional salt and fresh black pepper, if needed.

Nutritional Information

This is an estimated nutritional breakdown for one serving, assuming the recipe makes 8 generous servings.

• Calories: 220 kcal
• Protein: 25 g
• Fat: 9 g
• Carbohydrates: 10 g
  • Fiber: 4 g
  • Sugar: 5 g

Disclaimer: These values are approximate and can vary based on specific ingredients and serving sizes.

Healthier Alternatives & Variations

This soup is already incredibly healthy, but you can easily adapt it to your dietary needs or what you have on hand.

• Vegetarian Version: To make this vegetarian, simply omit the chicken and use a vegetable-based bouillon or broth. Add a can of cannellini beans or chickpeas at the end for a boost of plant-based protein.
• Lower Sodium: Use a low-sodium chicken broth in place of the water and bouillon base. This will give you more control over the final salt content.
• Add More Veggies: This is a great “clean-out-the-fridge” soup. Feel free to add other vegetables like chopped bell peppers, zucchini, or green beans along with the mirepoix.
• Make it Heartier: For a more substantial meal, add a cup of cooked brown rice, quinoa, or small pasta like ditalini to the finished soup.

Serving Suggestions

This Chicken and Cabbage Soup is a perfect one-bowl meal, but a few simple additions can make it even better.

• Crusty Bread: Serve each bowl with a thick slice of warm, crusty bread or some salty crackers for dipping into the delicious broth.
• Garnish Freely: A sprinkle of fresh parsley or dill before serving adds a wonderful freshness. For a bit of creaminess, top with a dollop of sour cream or plain Greek yogurt.
• Simple Salad: Pair a bowl of soup with a simple side salad for a classic, comforting lunch or dinner.

Common Mistakes to Avoid

This is a simple recipe, but these tips will ensure it turns out perfectly every time.

• Mushy Cabbage: Cabbage cooks very quickly and can become soggy and unappealing if overcooked. Solution: Add the cabbage and chicken at the very end of the cooking process. Simmer for just 5 minutes, which is the perfect amount of time to make it tender while still retaining a slight bite.
• A Bland Broth: This soup’s flavor relies on building layers of seasoning. Solution: Don’t skip the step of blooming the bouillon base in butter, and be sure to season the vegetables as they sauté. Most importantly, taste and adjust the seasoning with salt, pepper, and the final splash of vinegar before serving.
• Using Chicken Broth Instead of a Base: While you can use chicken broth, the Better Than Bouillon base provides a much deeper, richer, and more concentrated “simmered-all-day” flavor in a fraction of the time.

Storing and Reheating Tips

This soup is fantastic for leftovers and meal prep. The flavors get even better the next day!

• Refrigerating: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
• Freezing: This soup freezes beautifully. Allow it to cool completely, then ladle it into freezer-safe containers or bags. It will keep well in the freezer for up to 3 months.
• Reheating: Thaw frozen soup in the refrigerator overnight. Reheat gently in a saucepan over medium heat until warmed through. You can also reheat individual portions in the microwave.

Conclusion

This Chicken and Cabbage Soup is the epitome of simple, wholesome comfort food. It’s a testament to the fact that you don’t need complicated ingredients or hours of simmering to create a meal that is both deeply satisfying and incredibly good for you. The rotisserie chicken shortcut makes it a weeknight hero, while the rich, flavorful broth and abundance of vegetables will have you feeling nourished from the inside out.

We hope this becomes a new favorite in your recipe collection! Give it a try and let us know what you think in the comments below. We love hearing your feedback! Don’t forget to rate the recipe and subscribe for more easy, healthy meal ideas.

FAQs

Q1. Can I use raw chicken instead of rotisserie chicken?

Yes, you can. You can either use 1¼ pounds of boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Add the raw chicken to the pot after sautéing the vegetables and cook until it’s lightly browned before adding the water. Alternatively, you can poach the chicken separately, shred it, and add it at the end.

Q2. I don’t have Better Than Bouillon. What can I use instead?

If you don’t have the bouillon base, you can substitute the 10 cups of water with 10 cups of high-quality, low-sodium chicken broth or stock. The flavor will be slightly lighter but still delicious.

Q3. What’s the purpose of the vinegar at the end?

The small amount of vinegar added at the end is a crucial finishing touch. It doesn’t make the soup taste sour; instead, the acidity brightens and balances all the rich, savory flavors of the broth and vegetables, making the entire soup taste more vibrant.

Q4. Can I use a different type of cabbage?

Green cabbage is ideal for this recipe due to its mild flavor and sturdy texture. However, you could also use savoy cabbage. Napa cabbage is a bit more delicate and would require less cooking time.