This Asian-inspired chicken and cabbage soup is light but satisfying, combining tender chicken, crisp cabbage, and a savory broth. Ready in about 15 minutes with simple pantry ingredients, it’s one of the quickest homemade chicken soups—ideal for busy weeknights or when you want something warm and comforting.
Comfort in a Bowl
When I need a simple, low-carb dinner, this soup is my go-to. It’s also very flexible: you can swap vegetables or protein to suit what you have on hand. If there’s a head of cabbage in the fridge and you’re not sure what to do with it, this recipe is a great way to use it up and may well become a regular in your rotation.
The recipe keeps things straightforward so the clean flavors of chicken, cabbage and aromatics shine through—no fancy additions, just a wholesome, nutritious bowl.
Ingredients You’ll Need
Gather these easy-to-find ingredients. You likely already have most of them.
Boneless chicken breast: Thinly sliced for quick cooking. Use thighs if you prefer a richer flavor.
Green cabbage: Fresh cabbage provides the best texture and taste; pre-shredded works if short on time.
Tip: Choose a cabbage that feels firm and heavy with tightly packed leaves for freshness and longevity.
Carrot: Adds sweetness and color—slice thin so it cooks quickly.
Ginger and garlic: Sautéed at the start to flavor the oil and create an aromatic base for the broth.
Chicken broth cube and water: A simple way to build a flavorful broth; substitute ready-made chicken broth if preferred.
Dark soy sauce: Adds deep savory flavor and color. Regular soy sauce is a fine substitute if dark soy isn’t available.
Salt and white pepper: For seasoning and subtle heat.
Sesame oil: Used to sauté the aromatics, contributing a nutty aroma.
Green onions: Stir in most toward the end and reserve some for garnish.
See the recipe card below for exact measurements.
Add-Ins
This soup is versatile. Consider these variations:
- Egg: Swirl in a beaten egg for an egg-drop texture.
- Cornstarch slurry: Mix 1 tablespoon cornstarch with 3 tablespoons water to thicken the broth.
- Veggies: Add mushrooms, spinach, bok choy, corn, or bell pepper near the end so they just wilt.
- Flavor boosters: A splash of rice vinegar or fish sauce adds depth.
- Heat: Add chopped red chili or chili flakes for a spicy kick.
- Herbs: Finish with fresh cilantro or parsley.
- Carbs: Add noodles (rice, egg, or instant) or leftover rice for a heartier meal.
Instructions (Step By Step)
1. Sauté the aromatics: Heat sesame oil in a pot over medium heat. Add the ginger and garlic and sauté briefly until fragrant.
2. Build the broth: Pour in the water and add the chicken broth cube, stirring to dissolve.
3. Add vegetables: Add the cabbage and carrot. Simmer for 6–7 minutes until the cabbage pieces soften.
4. Cook the chicken: Add the thin chicken slices and cook about 2 minutes, or until just cooked through—avoid overcooking.
5. Season the soup: Stir in salt, white pepper, chopped green onions, and dark soy sauce.
6. Taste and serve: Adjust seasoning if needed, then ladle the soup into bowls and serve hot.
Leftovers & Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until steaming hot.
Notes
- Thin chicken slices cook very quickly—about 2 minutes—so avoid overcooking to keep the meat tender.
- The chicken broth cube and soy sauce contribute saltiness; taste before adding extra salt.
- Sautéing the aromatics in oil enhances the soup’s depth—don’t skip this step.
FAQs
Yes. Add the chicken and napa cabbage stems first; once the chicken is tender, stir in the napa cabbage leaves and simmer briefly until they wilt.
Enjoy it on its own for a light meal or pair it with steamed rice, noodles, or crusty bread for a more filling dinner.
More Recipes You’ll Love
- Easy Mediterranean Red Lentil and Vegetable Soup
- Easy Asian Chicken Marinade – Sticky and Savory
- Chinese Shrimp and Cabbage Stir Fry
- Atakilt Wat (Ethiopian Cabbage Carrot Potatoes) Recipe
- Easy Curry Fried Rice with Shrimp
- Easy Egg Fried Rice (Chinese Style Takeout Recipe)
Tried This Recipe?
If you make this soup, please leave a comment and rating—feedback helps other cooks decide whether to try it.
Recipe
Quick Asian Style Chicken and Cabbage Soup
Ingredients
- 1 boneless chicken breast thinly sliced
- 1 cup cabbage cut into chunky pieces
- 1 small carrot quartered lengthwise, then thinly sliced
- ½ inch ginger minced
- 2 garlic cloves minced
- 4 cups water
- chicken broth cube
- salt and white pepper to taste
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 2 green onions chopped
Instructions
-
Saute the aromatics: Heat sesame oil in a pot over medium heat. Add the ginger and garlic and sauté briefly until fragrant.
-
Build the broth: Pour in the water and add the chicken broth cube, stirring to dissolve.
-
Add vegetables: Add the cabbage and carrot and simmer for 6–7 minutes until the cabbage softens.
-
Cook the chicken: Add the thin chicken slices and cook about 2 minutes or until just cooked through.
-
Season the soup: Stir in salt, white pepper, green onions, and dark soy sauce.
-
Taste and serve: Adjust seasoning if needed, then serve hot.
Notes
- Thin chicken slices cook very quickly—about 2 minutes—so avoid overcooking to keep them tender.
- The chicken broth cube and soy sauce add salt, so taste before adding additional salt.
- Sautéing the aromatics in oil adds depth to the final broth; don’t skip this step.
Nutrition
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Carbohydrates: 5 g
|
Protein: 17 g
|
Fat: 4 g
Nutrition Disclaimer:
Nutrition information is an estimate and can vary based on ingredients and brands used. For precise values, consult a registered dietitian or use your preferred nutrition calculator.