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Asian Chicken Cabbage Soup Recipe

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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 Soup with Shredded Cabbage

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.

Asian Chicken Soup in a bowl

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.

Frequently asked questions:

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 in a bowl

Asian Chicken Cabbage Soup Recipe

4.38 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 mins
COOK: 15 mins
TOTAL: 20 mins
Save
Servings: 4

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

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

22 Comments

  1. 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 !

  2. 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.

  3. 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. 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.

  4. 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.

  5. 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.

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