Asian Chicken Soup with Cabbage

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

This 10-minute Asian chicken soup with cabbage recipe is full of classic flavors like fresh ginger and toasted sesame oil. No noodles required!

Spoonful of asian chicken soup with cabbage.

At least two or three days a week, soup is my go-to lunch. Easy, versatile, and nutritious, soups can be a great dinner that then feeds you the rest of the week. This Asian Chicken Soup with Cabbage recipe is a dish I make frequently. Inspired by the great flavors of Asian cuisine, I like to use shredded cabbage instead of noodles to keep the dish low carb.

Ingredients

Asian Chicken Soup with Cabbage ingredients
  • Sesame oil: Adds a lovely toasted, nutty flavor to the aromatics as they cook to start the soup.
  • Ginger: A little spicy, zingy, and a classic flavor in Asian cuisine. I love to use fresh ginger, but ginger paste would work as well.
  • Garlic: Nutty, pungent, and aromatic that sweetens as it cooks.
  • Chicken broth: A flavorful base for the soup, homemade or store bought work great.
  • Soy sauce: Another classic flavor in Asian cuisine, it adds great umami to the soup.
  • Rice vinegar: A little bit sweeter and milder than white vinegar, it adds another level of flavor and some needed acidity to the dish.
  • Hoisin sauce: Adds some sweet and salty flavor to the soup.
  • Chicken: To keep things easy, I usually use rotisserie chicken that I shred, but any leftover chicken would be great!
  • Cabbage: Shredded cabbage doesn’t get too soft even when cooked, so you still have some crunch and extra substance in the soup. You can use rice noodles as well if you’d like.

How to Make Asian Chicken Soup with Cabbage

Liz shredding chicken

Start your Asian chicken soup with cabbage by shredding your chicken breast and mincing your ginger and garlic.

Adding broth to pot

Add your sesame oil to the bottom of a soup pot, and add the ginger, garlic, and chili paste. Sauté until fragrant, then pour in the chicken broth.

Adding sauce to soup

Next add the soy sauce, rice vinegar, and hoisin sauce and whisk until all combined.

Adding cabbage to pot

Increase the heat and bring to a boil, then add the shredded cabbage and chicken. Reduce to low and simmer until cabbage is tender and chicken is warmed through.

Asian chicken soup with cabbage.

Serve garnished with cilantro or jalapeño, and enjoy your Asian Chicken Soup with Cabbage!

Frequently Asked Questions

What do you eat with Asian soup?

I love to serve it alongside a green salad with a ginger salad dressing.

How healthy is chicken soup?

Chicken is a great lean source of protein, add in some cabbage, or other veggies, and chicken soup is a great, balanced dish.

How long is Asian chicken soup good for?

Kept in an airtight container in the fridge, your soup will be good for up to 5 days.

Asian chicken soup with cabbage.

More Soup Recipes

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Liz eating asian chicken soup with cabbage.

Delicious and easy, my Asian chicken soup with cabbage is the quick meal you need this week.

Your spoon is waiting.

Asian Chicken Soup with Cabbage

Asian Chicken Soup with Cabbage

4.39 stars average
This 10-minute Asian chicken cabbage soup recipe is full of classic flavors like fresh ginger and toasted sesame oil. No noodles required!
PREP: 5 minutes
COOK: 15 minutes
TOTAL: 20 minutes
Pin
Servings4

Equipment

Ingredients
 

  • 2 teaspoons toasted sesame oil
  • 1 tablespoon ginger (minced)
  • 1 clove garlic (minced)
  • chili paste (optional)
  • 4 cups chicken broth (low sodium)
  • 2 tablespoons soy sauce (low sodium)
  • 2 tablespoons Natural Rice Vinegar
  • 2 tablespoons hoisin sauce
  • 1 cup cooked chicken breast (shredded, such as rotisserie)
  • 2 cups cabbage (shredded )
  • salt and pepper (to taste)
  • cilantro, jalapeno slices (optional garnish)

Instructions
 

  • Heat sesame oil over medium heat in a stockpot. Add ginger, garlic and chili paste and saute until fragrant, about 30 seconds. 
  • Pour in the chicken broth, soy sauce, rice vinegar, and hoisin sauce. Whisk to combine then increase heat to high.
  • Bring the pot to a boil then add in shredded chicken breast and cabbage. Reduce to low and simmer until cabbage is tender, about 5 minutes.
  • Season with salt and pepper to taste. Garnish with cilantro or jalapeño slices to serve. 

Notes

How much chili paste are you suppose to use?

As much as you wish – start with one teaspoon.

Nutrition

Serving: 16ouncesCalories: 122kcalCarbohydrates: 7gProtein: 13gFat: 4gCholesterol: 29mgSodium: 1524mgPotassium: 365mgFiber: 1gSugar: 3gVitamin A: 35IUVitamin C: 29.5mgCalcium: 36mgIron: 1.3mg

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25 responses to “Asian Chicken Soup with Cabbage”

  1. Steph Avatar
    Steph

    Hi, I am just wondering how your broth looks clear and mine is brown. I added both the low sodium soy; 2 tablespoons and 2 tablespoons of hoisin which darkened it considerable. Yours looks so much better! Haven’t tasted it yet.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      The lighting makes mine look a lot lighter, but it isn’t clear. I bet yours will be delicious!

  2. Jeff Avatar
    Jeff

    Amazing soup. I did 4 cups shredded cabbage and added scallions at end.

  3. Kate Avatar
    Kate

    Delicious

  4. John Avatar
    John

    This was really good. I used turkey meat and turkey stock just because that was what I had, and I added a red onion because I didn’t read the recipe carefully (“don’t they all use an onion ?”). The only deliberate change I made was for fridge cleaning – added some tired old celery at the start and dumped in a half jar of hot pickled vegetables I found at the back of the fridge just before serving.

    Possibly the best soup I have ever made – nailed the “hot and sour” balance. Thanks !

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Wonderful use of “cleaning out the fridge” and I’m glad you liked it!

  5. Jeff Avatar
    Jeff

    What type of cabbage are you using for this? Excited to try this soup this weekend!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I just grab the green cabbage that my local grocery store carries. But you could use any type!

  6. Valentina Gabela Avatar
    Valentina Gabela

    what is 122 KCal.? what is that equivalent to in Calories. I googled but it was confusing

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      KCal = Calories. Sorry for any confusion!

  7. Annie Avatar
    Annie

    I’ve now made this wonderful soup several times. Sometimes plain sometimes with cooked rice or ramen. Great recipe but I made some minor additions Started with 2 cups carrots, 1 cup celery, 1 cup onions and 1 leek (which I put in all my soups) so it’s somewhat hardier. I also substituted Vietnamese vegetarian fish sauce (there’s no fish) for the hoisin. Doubled the ginger, garlic, sesame oil and chicken stock. Used 2 T. Chili Garlic Sauce which with the addition of more stock is really not that hot. I really like using the rotisserie chicken. I use Chicken Stock from Trader Joes as it seems to me to have more flavor. Excellent soup.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So glad you enjoyed it! It’s one of my favorites!

  8. Kimberle O'Kelley Avatar
    Kimberle O’Kelley

    How much chili paste are you suppose to use?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      As much as you wish – start with one teaspoon.

  9. Diane Avatar
    Diane

    Just made this soup for my daughter who refuses to eat soup normally. She has just been in hospital with severe tonsillitis and is barely eating anything. Your soup was just perfect- I added a handful of basmati rice and she loved it. Rest of family have tucked in too so I’ll have to make some more now!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I’m so happy to hear that! Great idea to add rice as well!! So glad she enjoyed it!

    2. Ashley Avatar
      Ashley

      This soup is amazing!!!
      Cooked the chicken low and slow for 3 hours, with garlic and onion.
      Substituted coconut aminos for the soy sauce and Sriracha for the chili paste.
      Added shaved bella mushrooms and some shredded carrots.

  10. Soumyadip Avatar
    Soumyadip

    Looks awesome. i will try this on sunday for sure.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Let me know what you think!

  11. Rebecca Avatar
    Rebecca

    I just discovered your blog and love the recipes! I had the same question as Christin – I wondered if you meant to write teaspoons instead of tablespoons for soy sauce and hoison? I did use low-sodium soy sauce. My broth tasted very strong – I ended up compensating by adding some coconut milk which ended up pretty yummy.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Rebecca, So glad you love the recipes!! That’s the correct amount but are you using low sodium chicken broth? That’s key!! Let me know! :)

  12. Marcia Avatar
    Marcia

    I made this soup over the weekend and looking at the picture that you posted the broth looks rather light in color. My broth was very dark. In adding 2 tablespoons of both soy sauce and hoisin, both very dark in color how did your broth come out looking so light? Aesthetically speaking your picture looks more appealing. I followed the directions completely.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Marcia, I’m not sure but how did it taste? That’s what matters most! :) Also, I use low sodium soy sauce – do you?

    2. Rebecca Avatar
      Rebecca

      Oops – I meant to say I had the same comment as Marcia. Sorry!

  13. oieahc Avatar
    oieahc

    Thanks for your support Christin!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.