Description
A fast, cozy soup that uses rotisserie chicken and a quick bouillon “bloom” for deep, rich flavor—ready in about 35 minutes.
Ingredients
Units
Scale
Soup Base
- 2 tbsp unsalted butter
- 1 1/2 tbsp Better Than Bouillon Roasted Chicken Base (key for deep, rich broth)
- 10 cups water
- 3 tsp kosher salt (divided (2 tsp + 1 tsp))
Vegetables & Aromatics
- 6 stalks celery (cut into 1 1/2-inch chunks (about 3 1/2 cups))
- 3 large carrots (cut into 1-inch chunks (about 1 1/2 cups))
- 1 yellow onion (finely diced (about 2 cups))
- 2 tbsp dried Italian seasoning
- 1 tbsp fresh garlic (minced)
Protein & Greens
- 4 cups shredded cooked chicken (about 1 1/4 lb; a rotisserie chicken works perfectly)
- 1/2 head medium green cabbage (cored and cut into chunks (about 8 cups))
Finish
- 1 tbsp vinegar (red wine, white wine, or apple cider)
Instructions
- Bloom the Bouillon Base: In a large Dutch oven, melt the butter over medium heat. Add the chicken bouillon base, increase heat to medium-high, and cook, stirring constantly, for about 1 minute until very fragrant and just starting to stick. Blooming toasts the concentrate and builds a deep flavor foundation.
- Sauté the Mirepoix: Add celery, carrots, and onion. Season with 2 tsp kosher salt. Reduce heat to medium and cook about 10 minutes, stirring occasionally, until the vegetables soften and release liquid.
- Add Aromatics: Stir in dried Italian seasoning and minced garlic. Cook 2 minutes, stirring frequently, until fragrant and the herbs are lightly toasted.
- Build & Simmer: Pour in 10 cups water and the remaining 1 tsp salt. Bring to a rolling boil, then stir in shredded chicken and chopped cabbage. Return to a simmer and cook about 5 minutes, until cabbage is tender‑crisp and chicken is heated through.
- Finish & Season: Remove from heat and stir in vinegar. Taste and adjust with additional salt and freshly ground black pepper, if needed. Ladle into bowls and serve warm.
Notes
Swap option: use 8 cups low‑sodium chicken broth and reduce the bouillon base to taste. The soup thickens slightly as it rests; add a splash of water when reheating. For extra brightness, add more vinegar to taste just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 5
- Fat: 9
- Carbohydrates: 10
- Fiber: 4
- Protein: 25
