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Home » Soups » Asian Chicken Cabbage Soup Recipe

Asian Chicken Cabbage Soup Recipe

About 2 minutes to read / 12 Comments

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Jump to Recipe

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

Asian Chicken Cabbage Soup

At least two or three days a week, soup is my go-to lunch. Easy, versatile and nutritious, I love transforming pantry staples and fresh ingredients into a warm and comforting meal. 

This Asian Chicken and Cabbage Soup recipe is a dish I make frequently. Using handy short cuts like shredded rotisserie chicken and relying on my well-stocked Asian pantry, the whole meal comes together in just 10 minutes.

Instead of noodles, I like to use shredded cabbage to keep the dish low carb yet still high in protein. Of course, rice noodles would work well too. For garnishes go crazy with whatever you have on hand such as cilantro, jalapeño slices or extra hoisin sauce.

How much chili paste are you suppose to use in Asian soup?

As much as you wish – start with one teaspoon.

 

Your spoon is waiting.

Asian Chicken Soup with Cabbage Recipe

Asian Chicken Cabbage Soup Recipe

This 10-minute Asian chicken cabbage soup recipe is full of classic flavors like fresh ginger and toasted sesame oil. No noodles required!
3.88 from 24 votes
Print Pin Rate
Course: Entree, Soup
Cuisine: Asian
Keyword: asian soup, cabbage soup, quick and easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 122kcal
Author: Liz Della Croce

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 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 Facts:

Calories: 122kcal | Carbohydrates: 7g | Protein: 13g | Fat: 4g | Cholesterol: 29mg | Sodium: 1524mg | Potassium: 365mg | Fiber: 1g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 29.5mg | Calcium: 36mg | Iron: 1.3mg
Get Featured On Instagram!Did you make this recipe? If so tag @thelemonbowl using the hashtag #thelemonbowl to be featured!

Need more satisfying dinner ideas?? For more Asian-inspired recipes head to my Pinterest board!

 

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About Liz Della Croce

Liz is the founder and creator of The Lemon Bowl. With an emphasis on healthy eating and living, Liz’s recipes and food photography have been featured in various publications including the cover of Women’s World magazine, Good Housekeeping, Shape, Real Simple, Cosmopolitan, Food Network Blog, Huffington Post, TODAY Food, Foodgawker and The Cooking Channel. Read More…

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Reader Interactions

Comments

  1. Kimberle O'Kelley

    October 09, 2019 at 4:33 pm

    How much chili paste are you suppose to use?

    Reply
    • Liz DellaCroce

      October 11, 2019 at 4:52 pm

      As much as you wish – start with one teaspoon.

      Reply
  2. Diane

    August 10, 2019 at 1:15 pm

    5 stars
    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!

    Reply
    • Liz DellaCroce

      August 10, 2019 at 1:16 pm

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

      Reply
  3. Soumyadip

    November 29, 2018 at 4:17 am

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

    Reply
    • Liz DellaCroce

      November 29, 2018 at 12:52 pm

      Let me know what you think!

      Reply
  4. Rebecca

    July 07, 2018 at 4:50 pm

    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.

    Reply
    • Liz DellaCroce

      July 07, 2018 at 5:36 pm

      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! :)

      Reply
  5. Marcia

    March 13, 2018 at 12:02 pm

    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.

    Reply
    • Liz DellaCroce

      March 15, 2018 at 5:10 pm

      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?

      Reply
    • Rebecca

      July 07, 2018 at 4:51 pm

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

      Reply
  6. oieahc

    March 08, 2018 at 11:09 am

    Thanks for your support Christin!

    Reply

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