Ingredients
6 cups chicken broth
2 cups cooked chicken, shredded
½ head cabbage, shredded
2 carrots, sliced
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 tablespoons fresh dill, chopped
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
Instructions
Step 1: Start the base
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened and translucent.
Tip:
Be careful not to brown the garlic, as it can become bitter. If needed, add a splash of broth to cool the pan.
Step 2: Cook the vegetables
Add the carrots and cabbage, stirring occasionally for about 5 minutes. This helps bring out their natural sweetness and adds depth to the broth.
Step 3: Add broth and chicken
Stir in the shredded chicken, then pour in the broth. Season with salt, pepper, and thyme. Bring to a boil, then reduce the heat.
Step 4: Simmer
Let the soup simmer uncovered for about 20 minutes.
Tip:
Keep it at a gentle simmer—boiling too vigorously can toughen the chicken and over-soften the vegetables.
Step 5: Finish with herbs
Taste and adjust seasoning as needed. Just before serving, stir in the fresh dill.
Tip:
Adding fresh herbs at the end keeps their flavor bright and aromatic.
Light, nourishing, and full of comforting flavor, this soup shows how a few simple ingredients can come together into something truly satisfying.
Recent Articles
1 Spoon Every Night for 3 Days: The Simple Homemade Drink That Helped Flatten My Belly Naturally
A Timeless Italian Classic: Torta della Nonna
My sister makes these for every baby shower and they vanish in minutes. Nobody guesses it only needs 4 ingredients.
