Asian Chicken Soup with Cabbage

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

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. My Asian Chicken Soup with Cabbage and Asian Noodle Soup with Shrimp and Wontons are two dishes 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

• 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

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

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.

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

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.

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

Frequently Asked Questions

More Soup Recipes

• Beef Pho Bone Broth
• Caribbean Fish Soup (Fish Tea)
• Egg Drop Soup
• Lamb Vegetable Soup
• Greek Lemon Chicken Soup (Avgolemono)

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

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Asian Chicken Soup with Cabbage

4.45 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!

Print Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

CourseCourse: Main Dish, Soup

ServesServes: 4

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US MeasurementsConvert to Metric

 

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• ▢ 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

Equipment

• Stockpot

Instructions

 

1. ▢
   Heat sesame oil over medium heat in a stockpot. Add ginger, garlic and chili paste and saute until fragrant, about 30 seconds. 
2. ▢
   Pour in the chicken broth, soy sauce, rice vinegar, and hoisin sauce. Whisk to combine then increase heat to high.
3. ▢
   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.
4. ▢
   Season with salt and pepper to taste. Garnish with cilantro or jalapeño slices to serve. 

Nutrition

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

Liz’s Notes

How much chili paste are you suppose to use?

As much as you wish – start with one teaspoon.

Have you tried this?

Let us know how it was!