Ginger Chicken Cabbage Soup

Clean ginger broth with tender chicken and sweet cabbage. Keep the broth at a gentle simmer once chicken goes in.

Why you’ll love this recipe

• Clean ginger broth with tender chicken and sweet cabbage.
• Keep the broth at a gentle simmer once chicken goes in.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz chicken breast, thinly sliced
• 3 cups cabbage, shredded
• 1 carrots, thinly sliced
• 1 tbsp ginger, grated
• 4 cups chicken broth
• 1 tbsp soy sauce
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Bring chicken broth and ginger to a gentle boil in a saucepan.

2. 02

   Build the flavor

   Add carrots and cabbage; simmer 8–10 minutes until the vegetables soften.

3. 03

   Cook it through

   Add sliced chicken and simmer gently 8–10 minutes, until the chicken reaches 165°F.

4. 04

   Stir in soy sauce and divide between deep bowls

   Stir in soy sauce and divide between deep bowls.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Keep the broth at a gentle simmer once chicken goes in.

Make it your own

Replace cabbage with bok choy if available; it may need less cooking time.

What to serve with it

Ladle into warmed deep bowls, dividing the solids evenly before adding the broth. Toasted bread is an optional side and is not included in the ingredient match.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.