Hearty Chicken, Dill, and Red Cabbage Soup
Hearty Chicken, Dill, and Red Cabbage Soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 2 cloves garlic, minced
- 4 cups red cabbage, shredded (about 1/2 medium head)
- 1 pound chicken breast, boneless, skinless, cut into 1-inch cubes
- 2 potatoes, medium, peeled and diced into 1/2-inch pieces
- 6 cups chicken stock
- 1/4 cup fresh dill, chopped, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon lemon juice, freshly squeezed (optional, for brightness)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes, or until softened and translucent.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the shredded red cabbage. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften and wilt slightly.
⏱️ 7 min
- 4
Add the cubed chicken breast to the pot and cook for 3-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It does not need to be cooked through at this stage.
⏱️ 5 min
- 5
Add the diced potatoes and chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
⏱️ 25 min
- 6
Stir in the chopped fresh dill, salt, and black pepper. Taste and adjust seasonings as needed. If desired, stir in the fresh lemon juice for an added bright flavor.
⏱️ 3 min
- 7
Ladle the hot soup into bowls. Garnish with additional fresh dill before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken, Dill, and Red Cabbage Soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 2 cloves garlic, minced
- 4 cups red cabbage, shredded (about 1/2 medium head)
- 1 pound chicken breast, boneless, skinless, cut into 1-inch cubes
- 2 potatoes, medium, peeled and diced into 1/2-inch pieces
- 6 cups chicken stock
- 1/4 cup fresh dill, chopped, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon lemon juice, freshly squeezed (optional, for brightness)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes, or until softened and translucent.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the shredded red cabbage. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften and wilt slightly.
⏱️ 7 min - 4
Add the cubed chicken breast to the pot and cook for 3-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It does not need to be cooked through at this stage.
⏱️ 5 min - 5
Add the diced potatoes and chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
⏱️ 25 min - 6
Stir in the chopped fresh dill, salt, and black pepper. Taste and adjust seasonings as needed. If desired, stir in the fresh lemon juice for an added bright flavor.
⏱️ 3 min - 7
Ladle the hot soup into bowls. Garnish with additional fresh dill before serving.
⏱️ 2 min