Description
A light, flavorful Asian-inspired chicken and cabbage soup that’s ready in just 10 minutes. Perfect for a quick lunch or weeknight dinner.
Ingredients
Scale
- 4 cups (1 liter) low-sodium chicken broth
- 1 cup cooked shredded chicken
- 2 cups green cabbage, thinly sliced
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes (optional)
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- In a medium pot, bring chicken broth to a simmer over medium heat.
- Add garlic, ginger, cabbage, and carrot. Cook for 3-4 minutes until vegetables begin to soften.
- Stir in shredded chicken, soy sauce, rice vinegar, sesame oil, and red pepper flakes. Simmer for another 3-4 minutes until heated through.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with green onions and cilantro if desired.
Notes
- Use leftover rotisserie chicken for convenience.
- Swap cabbage with bok choy or napa cabbage for variety.
- Add noodles or rice for a heartier meal.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 640mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
Keywords: asian chicken soup, cabbage soup, 10-minute soup, easy chicken soup