Step-by-Step Instructions
Sauté the Aromatics
8 mins
Heat the olive oil or butter in a large, heavy-bottomed Dutch oven or stockpot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables begin to soften and the onions turn translucent. Stir in the minced garlic and cook for 1 more minute until incredibly fragrant.
Build the Broth Base
5 mins
Pour in the chicken broth and the entire can of diced tomatoes with their juices. Stir in the Italian seasoning, bay leaf, a generous pinch of salt, and cracked black pepper. Bring the liquid to a gentle boil.
Carefully lower the whole chicken pieces into the boiling broth. Reduce the heat to medium-low, cover the pot with a lid, and let it simmer for about 20 to 25 minutes, or until the chicken is fully cooked through and registers 165°F (74°C) internally. Remove the chicken from the pot and set it on a cutting board to cool slightly.
Simmer the Cabbage and Finish
15 mins
While the chicken cools, drop the chopped cabbage ribbons directly into the hot simmering broth. Cover the pot again and let the cabbage cook for 12 to 15 minutes until it is perfectly tender and silky. While it cooks, use two forks to shred the poached chicken into bite-sized pieces. Return the shredded chicken to the pot, stir well, and let everything heat through for 2 minutes.
Pro-Tips for the Best Flavor
The Lemon Finish: Just before ladling the soup into bowls, stir in a tablespoon of fresh lemon juice. The bright acidity cuts through the savory richness of the chicken broth and wakes up the natural sweetness of the cabbage.
Utilize Leftovers: To make this recipe even faster, skip poaching the meat entirely. Instead, stir in two or three cups of shredded leftover rotisserie chicken during the final 5 minutes of cooking.
Let It Sit: Like many rustic soups and stews, this dish tastes even better the next day. As it rests in the refrigerator overnight, the cabbage continues to absorb the herb-infused broth, deepening the overall flavor profile.
Serving Suggestion: Serve this soup piping hot with a slice of crusty, toasted sourdough bread for dipping, or top each bowl with a generous dusting of freshly grated Parmesan cheese.
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