Quick Asian Style Chicken and Cabbage Soup

Name: Quick Asian Style Chicken and Cabbage Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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)

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This Asian inspired chicken cabbage soup is light yet hearty, made with tender chicken, cabbage, and a savory broth. Ready in just 15 minutes with simple ingredients. It's one of the quickest chicken soups you can make at home. Perfect for busy days or when you are craving something warm and comforting.

A comforting bowl of Asian style chicken and cabbage soup.

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Comfort in a Bowl
Ingredients You'll Need
Add-Ins
Instructions (Step By Step)
Leftovers & Storage
Notes
FAQs
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Tried This Recipe?
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Comfort in a Bowl

When I want a simple, low-carb dinner, I often make this soup or my tomato egg drop soup.

It's also very adaptable, so you can easily swap in different vegetables or proteins to suit your taste.

If you've got some cabbage sitting in the fridge and aren't sure what to do with it, give this recipe a try. It might become a regular in your meal rotation.

I like to keep it simple without too many extras, so the clean flavors of chicken, cabbage and aromatics really shine. No fancy additions here, just a wholesome and nutritious bowl of soup.

Ingredients You'll Need

Gather these easy-to-find ingredients to make your chicken soup with cabbage. Chances are you already have most of them in your kitchen.

Ingredients for Asian chicken cabbage soup are arranged on a white backdrop.

Boneless chicken breast: Tender and quick to cook. Thighs can be used for extra flavor.

Green cabbage: A key ingredient in this soup. Fresh green cabbage gives the best taste, but pre-shredded works if you're short on time.

Tip: When buying cabbage, go for one that looks vibrant and feels firm and heavy with tightly packed leaves. It will be fresher and last longer.

Carrot: Brings sweetness and color, slice thin so it cooks quickly.

Ginger and Garlic: Sauteed first to flavor the oil and give the broth an aromatic base.

Chicken broth cube and water: Makes a simple, flavorful broth that brings everything together. Or use chicken broth instead.

Dark soy sauce: Adds rich savory flavor and color. If dark is not available, use regular soy sauce.

Salt and white pepper: For seasoning and gentle heat.

Sesame oil: Used to saute the ginger and garlic, adding a nutty aroma right from the start.

Green onions: Fresh and mild; stir some in at the end and save a few for garnish.

Here are a few important notes about the ingredients. For measurements, see the recipe card below.

Add-Ins

This soup is simple and versatile. Here are some ideas to customize it:

Egg - swirl in a beaten egg for a silky egg-drop touch.
Cornstarch slurry - mix 1 tablespoon cornstarch with 3 tablespoon water for a thicker broth.
Veggies - mushrooms, spinach, bok choy, corn, or bell peppers ( add at the end so they just wilt )
Flavor boosters - a splash of rice vinegar or fish sauce for depth.
Heat - chopped red chili or chili flakes for spicy kick.
Herbs - fresh cilantro or parsley to finish.
Carbs - noodles ( rice, egg, or instant ) or leftover rice for a heartier bowl.

Instructions (Step By Step)

1. Saute the aromatics: Heat sesame oil in a pot over medium heat. Add the ginger and garlic, then saute for a few seconds until fragrant.

2. Build the broth: Pour in water and drop in the chicken broth cube. Stir to dissolve.

3. Add vegetables: Add the cabbage and carrot. Simmer for about 6-7 minutes until the cabbage chunks soften.

4. Cook the chicken: Add the chicken slices and cook for about 2 minutes or until the chicken is just cooked through. Make sure not to overcook.

Collage showing step 1 to 4 of Asian chicken cabbage soup: sautéing aromatics, adding water with stock cube, and adding cabbage, carrots, and chicken.

5. Season the soup: Stir in salt, white pepper, green onions, and dark soy sauce.

6. Taste and serve: Taste and adjust seasoning if needed, then serve hot.

Collage showing step 5 and 6 of Asian style chicken and cabbage soup: stirring in seasoning and soy sauce, then adding chopped green onions.

Chicken cabbage soup served in a white bowl.

Leftovers & Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat well on the stovetop or in the microwave until hot.

Notes

Since we are using thin chicken breast slices, they cook very quickly. About 2 minutes is enough. Be careful not to overcook, or the meat can turn dry.
The chicken cube and soy sauce already bring in salt, so be sure to taste the soup and adjust accordingly.
Sauteing the aromatics in oil adds incredible depth to the soup, so I highly recommend not skipping this step.

FAQs

Can I use napa cabbage instead of regular cabbage in this soup?

Yes, you can. Simply add the chicken and napa cabbage stems first. Once the chicken is tender, stir in the napa cabbage leaves and let them simmer briefly.

How can I serve this Asian style chicken cabbage soup?

You can enjoy it on its own for a light meal or pair it with steamed rice, noodles, or crusty bread for a more filling dinner.

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