This Asian-inspired chicken and cabbage soup is light, nourishing, and full of simple savory flavor. Made with tender sliced chicken, crisp cabbage, carrot, and a fragrant ginger-garlic base, the soup comes together in about 15 minutes using pantry-friendly ingredients. It’s an ideal quick dinner for busy nights, a low-carb option, or when you want something warm and comforting without a long cook time.
Comfort in a Bowl
This soup is one of my go-to easy dinners. It’s low in carbs, adaptable to what you have on hand, and highlights clean, simple flavors: chicken, cabbage, and aromatics. You can swap the protein or add extra vegetables as needed. If you have a head of cabbage in the fridge and need a fast, satisfying meal, this recipe is worth trying and often becomes a staple.
Ingredients You’ll Need
Most of these ingredients are everyday items you probably already have. The combination creates a light, flavorful broth and tender vegetables.
Boneless chicken breast: Thinly sliced so it cooks quickly and stays tender. You can use boneless thighs for a richer flavor.
Green cabbage: The star vegetable. Fresh cabbage yields the best texture; pre-shredded will work in a pinch.
Tip: Choose a cabbage that looks vibrant, feels heavy and firm, and has tightly packed leaves for the best freshness and shelf life.
Carrot: Adds sweetness and color—slice thin so it softens quickly.
Ginger and garlic: Sauté these first to infuse the oil and create an aromatic base for the broth.
Chicken broth cube and water: A simple way to make a flavorful broth. Substitute ready-made chicken stock if available.
Dark soy sauce: For color and savory depth; regular soy sauce can be used if dark soy isn’t on hand.
Salt and white pepper: Season to taste; white pepper gives a gentle, clean heat.
Sesame oil: Use for sautéing to add a toasty, nutty aroma right at the start.
Green onions: Fold in at the end and reserve some for garnish for freshness and mild onion flavor.
For exact measurements, see the recipe card below.
Add-Ins
This soup is versatile—here are a few easy ways to customize it:
- Egg: Stir in a beaten egg for an egg-drop style swirl.
- Cornstarch slurry: Mix 1 tbsp cornstarch with 3 tbsp water to thicken the broth slightly.
- Extra veggies: Add mushrooms, spinach, bok choy, corn, or bell pepper—add delicate greens at the end so they just wilt.
- Flavor boosters: A splash of rice vinegar or fish sauce brightens and deepens flavor.
- Heat: Add chopped red chili or chili flakes for a spicy kick.
- Herbs: Finish with fresh cilantro or parsley for brightness.
- Carbs: Serve with rice, rice or egg noodles, or stir in leftover rice to make the soup more filling.
Instructions (Step By Step)
1. Sauté the aromatics: Heat sesame oil in a pot over medium heat. Add minced ginger and garlic and sauté briefly until fragrant—just a few seconds to release their aroma.
2. Build the broth: Pour in water and add the chicken broth cube, stirring until it dissolves to create a light stock.
3. Add the vegetables: Add chunky pieces of cabbage and thinly sliced carrot. Simmer about 6–7 minutes until the cabbage softens but still retains some texture.
4. Cook the chicken: Add the thinly sliced chicken and cook for about 2 minutes, or until just cooked through. Slicing the chicken thin ensures quick cooking and tender meat—avoid overcooking.
5. Season the soup: Stir in dark soy sauce, chopped green onions, salt, and white pepper. Taste and adjust the seasoning—remember the broth cube and soy sauce already add salt.
6. Taste and serve: Once the flavors are balanced, serve the soup hot. Garnish with extra green onions or a drizzle of sesame oil if desired.
Leftovers & Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until piping hot. If the broth thickens in the fridge, add a splash of water or stock when reheating to restore the desired consistency.
Notes
- Thin chicken slices cook very quickly—about 2 minutes—so keep an eye on them to prevent dryness.
- Because the chicken cube and soy sauce contain salt, taste before adding extra salt.
- Sautéing ginger and garlic in oil first adds depth and warmth to the broth; this step is worth doing.
FAQs
Yes. Add the chicken and napa cabbage stems first, then stir in the leaves near the end since they cook faster. Napa gives a softer texture and milder flavor.
Enjoy it on its own for a light meal, or pair it with steamed rice, noodles, or crusty bread for a heartier dinner.
Tried This Recipe?
If you make this soup, please leave a comment and rating. Reader feedback helps others decide and lets me know how you enjoyed 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
- 1 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 ginger and garlic and sauté until fragrant.
- Build the broth: Pour in water and add the chicken broth cube, stirring to dissolve.
- Add vegetables: Add cabbage and carrot and simmer for 6–7 minutes until the cabbage softens.
- Cook the chicken: Add the chicken slices and cook about 2 minutes or until just done. Do not overcook.
- Season the soup: Stir in dark soy sauce, chopped green onions, salt, and white pepper.
- Taste and serve: Adjust seasoning if needed and serve hot.
Notes
- Thin chicken slices cook in about 2 minutes—be careful not to overcook to keep the meat tender.
- Taste before adding extra salt because the broth cube and soy sauce add sodium.
- Sautéing the ginger and garlic in oil enriches the soup’s flavor and is highly recommended.
Nutrition
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Carbohydrates: 5 g
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Protein: 17 g
Nutrition Disclaimer:
Nutrition information is an estimate and may vary depending on specific ingredients and brands used. For precise values, consult a registered dietitian or use a nutrition calculator.