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Cabbage Soup with Chicken and Pork

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This hearty cabbage soup with chicken, pork and lots of vegetables is a simple one pot meal.

Cabbage Soup with Chicken and Pork

Cabbage Soup with Chicken and Pork

There’s nothing like a hearty soup in middle of winter. This cabbage soup is perfect comfort food for a cold winter night and loaded with veggies! A few of my other favorite main dish soups are Stuffed Pepper Soup, Turkey Chili Taco Soup, and Beef, Tomato and Acini Di Pepe Soup. You can see more Soup Recipes here!

Cabbage Soup with Chicken and Pork

My cousin Katia through together this amazing soup. Made with a few simple ingredients she had on hand, it filled the kitchen with the aroma of comfort food. The portions are large, making this a filling main dish soup.

If you don’t like pork, you can add more chicken here. It’s made with chicken breast, but chicken thighs would also be great.

Cabbage Soup with Chicken and Pork

Cabbage Soup with Chicken and Pork

5 from 10 votes
4
Cals:217
Protein:26.5
Carbs:13
Fat:5
This hearty cabbage soup with chicken, pork and lots of vegetables  is a simple one pot meal. Great comfort food for a cold winter night and loaded with veggies!
Course: Soup
Cuisine: American
Cabbage Soup with Chicken and Pork
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Yield: 8 servings
Serving Size: 1 3/4 cups

Ingredients

  • 16 ounces boneless skinless chicken breasts
  • 1 pound country style pork ribs, boneless
  • 2 bay leaves
  • 1 large chicken bouillon, such as Knorr
  • 1/4 teaspoon cumin
  • 8 cups water
  • 1 medium head cabbage, chopped (about 9 cups)
  • 3 medium carrots, chopped
  • 2 large leeks, chopped (whites only)
  • 2 cloves garlic
  • 1 yellow pepper, chopped
  • 1.5 oz brandy, omit if you don't drink alcohol
  • 3/4 teaspoon kosher salt, and black pepper, to taste
  • 1/2 teaspoon turmeric or achiote such as Sazon, optional for color

Instructions

  • Chop meat into small chunks.
  • In a large pot, combine chicken, pork, water and bouillon, bay leaves and cumin and bring to a boil, then simmer about 15 minutes on medium heat.
  • Add the vegetables and remaining ingredients.
  • Reduce to low, cover and simmer for about 45 minutes.

Last Step:

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Nutrition

Serving: 1 3/4 cups, Calories: 217 kcal, Carbohydrates: 13 g, Protein: 26.5 g, Fat: 5 g, Saturated Fat: 1.5 g, Cholesterol: 93.5 mg, Sodium: 212.5 mg, Fiber: 4 g, Sugar: 4.5 g

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69 comments on “Cabbage Soup with Chicken and Pork”

  1. Avatar photo
    Bob Adams Jr

    Great Soup- Made a few adjustments using 3 leeks and extra pork and chicken. Added some celery and better than bullion chicken. Less water and used chicken broth and chicken bone broth.

  2. Thank you so much for making meal planning and the recipes so simple and easy! This one was really good. I have been following your meal plan for about a month now but I’ve been a fan for a long time and your recipes never disappoint! I even have a picky husband and he’s loved every recipe of yours that I’ve made so far!

  3. Avatar photo
    Melissa Meister

    Was skeptical at first but it’s really good. No offense to Gina but I did change to 4 cups low sodium chicken broth and 4 cups water with 1.5 Knorr chicken bouillon. I also added four garlic cloves, a dash of lemon pepper and some celery. Really yummy.

  4. I’m a cabbage lover, so I love this soup. I didn’t have the bouillon cube, so I used 2 spoonfuls of chicken Better than Bouillon; probably 2 T. I also love the serving size! A nice big bowl! Please tell Katia it was fantastic!

  5. Made it basically as written and it’s excellent! I didn’t have bouillon, so I used two teaspoons of Better than Bouillon. It’s a very good and healthy recipe. We will be making it again.

    1. Super easy soup to make and so-ooo good. I didn’t have leeks, so I used chopped onion.
      I felt it needed more zip to it so I added some garlic seasoning. Otherwise, perfect!
      Makes a huge pot, plenty to freeze.
      Love Skinnytaste recipes. Keep up the good work, Gina

  6. I made this for dinner last night. I used salt free chicken broth and added a spoonful of I csnt believe it’s not bouillon. I was going to use brandy but turns out I didn’t Have any!! I also added a bit of extra chicken as I didn’t want to use the pork Everything else was the same. I needed to then add a lot more seasoning ( more cumin and s/p) as it had so little flavor. I’m sure the pork adds flavor but I was a bit disappointed. Any suggestions for more flavor without the pork??

  7. Avatar photo
    Gloriamarie Amalfitano

    I don’t understand the bouillon cube and 8 cups of water. Wouldn’t it be more flavorful to use 8 cups of chicken or veggie broth?

  8. Excellent…I used leftover roasted pork loin and a can of chicken breast so I was going to rate for my lack of ingredients but even without fresh meats, it was great.

    1. The large chicken bouillon is a cube like oxo. Can be seen in the ingredients picture between the carrots and the pork

      1. Some bullion cubes are extra large and concentrated (like the knorr she lists). If you don’t have those or like to use them, just use whatever you normally would use to create 8 cups of stock/broth. I personally like better than bullion.

  9. This was so good! Filling, Almost tasted like corned beef and cabbage. Great cold weather recipe!

  10. Avatar photo
    Leanne Turner

    This soup was surprisingly delicious. I used boneless pork loin roast for the pork and it was so good!

  11. Avatar photo
    Robin Simmonds

    Made this tonight and followed the recipe for the most part. Just added yellow potatoes and celery… it came out wonderful and I know it will make me feel better to. Under the weather ????

  12. This was really good! I did saute the leeks and carrots first, and I used chicken broth instead of water. Other than that I made it as written. Will totally make this again!

  13. I’m cooking it right now and it smells wonderful. With the ingredients, the recipe reminds me so much of a Mexican stew known as Caldo. I used bone-in chicken thighs and boneless country style ribs, which I will remove the bone from the thighs and chop along with the country style ribs, after cooking. I will let you know how it tasted. Oh, I did not use any kind of alcohol.

  14. I omitted the alcohol and only used boneless skinless chicken thighs. Also added some crushed red pepper flakes and diced up a super ripe tomatoe. Yum!!!

  15. I made this tonight. I had to increase cooking time by 20 min to have everything cook through. I eliminated the brandy. Excellent flavor!! I would also like to know the servings in cups. Very difficult to divide by 8.

  16. This soup was yummy and much needed for a slight detox after holidays and work travel. I omitted the pork, added celery and added lemon juice to it. Delish!