Packed with anti-inflammatory ingredients, protein, healthy fats, and plenty of nourishing vegetables, this soup is as comforting as it is good for you! Ready in just 30 minutes, it makes a light yet satisfying dinner that’s full of flavor and sure to become a family favorite.
Have I ever told you how much I love soups? So warm, comforting, and full of flavor, yet healthy, nourishing, and affordable. Soups are truly my lifesaver and what I usually make for dinner when I have no plan. There’s always some veggies and meat in my fridge, and a batch of bone broth, most of the times.
Filled with collagen and minerals, bone broth soups are delicious, comforting, and can help improve gut health and reduce inflammation! If you’re looking for more bone broth soups, make sure to also try my Instant Pot Leftover Turkey Soup, my Vegetable Soup with Bone Broth, my Gut-Healthy Creamy Carrot and Ginger Soup, and my Carrot Tops Soup with Bone Broth and Ginger, all grain-free and made with wholesome ingredients!
Why You’ll Love This Recipe
If you believe in the healing and comforting power of chicken soup, this recipe takes it a step further! Built on the nourishing base of bone broth, it’s packed with anti-inflammatory ingredients rich in antioxidants and healing properties. Grain-free, dairy-free, and low in carbs, this soup is also perfect for whoever is intolerant, or following Paleo, Primal, keto, Whole30 and other similar diets.
This hearty, wholesome soup comes together quickly with simple ingredients you probably already have on hand, and it’s a great way to use up leftover chicken or turkey.
Best of all, it tastes absolutely delicious! The combination of nourishing ingredients and comforting flavors makes it a true family favorite. So good that even my kids ask for seconds, every single time. And if you’re a fan of classic chicken noodle soup, I promise you won’t miss the noodles here! The rich flavors and hearty cabbage more than make up for them, creating a cozy, nourishing bowl that’s every bit as satisfying.
Anti-Inflammatory Ingredients in This Soup
Each ingredient in this soup brings its own touch of nourishment and natural anti-inflammatory power. Green tea is one of the strongest, thanks to its catechins—especially EGCG—which have been shown in studies to calm inflammation and protect cells from oxidative stress (source). Extra virgin olive oil also stands out for its powerful polyphenols like oleocanthal, a compound that actually works in the body a bit like ibuprofen by reducing inflammatory enzymes (source). Garlic adds more than flavor—it’s rich in sulfur compounds such as allicin, which research shows can lower inflammatory markers like CRP and IL-6 (source).
Fresh herbs like basil and oregano bring plant-based antioxidants such as rosmarinic acid, carvacrol, and thymol, all of which help tone down inflammatory pathways and support the immune system. Even simple vegetables like onion, carrots, celery, and cabbage are full of flavonoids, carotenoids, and sulfur-rich compounds that gently support detoxification and overall cellular health. And finally, a splash of apple cider vinegar adds brightness and may help balance blood sugar, though its anti-inflammatory effects are mild compared to the others.
And let’s not forget the bone broth, which is rich in collagen and gelatin, two compounds that support joint, skin, and gut health. Collagen provides amino acids like glycine and proline, which help repair connective tissue and may reduce inflammation in the gut lining (source). You can read more about all the benefits of collagen and gelatin in this post.
Altogether, this combination of herbs, healthy fats, collagen-rich bone broth, and vegetables creates a deeply nourishing, anti-inflammatory meal that supports your body naturally, especially when enjoyed regularly as part of a whole-food, nutrient-rich diet.
Ingredients for This Cabbage and Chicken Soup
Tallow. Use a healthy cooking fat to sauté your veggies and bring out all their flavor! Beef tallow is perfect, but butter or ghee work just as well.
Onion. A large red onion adds wonderful flavor and extra antioxidants, but any onion will do.
Carrots. Use 2 or 3 medium carrots, cut into chunks. Fresh, organic carrots are always best for flavor and nutrition.
Celery. A couple of celery stalks give that classic chicken soup flavor and an extra boost of nutrients.
Cabbage. Use half a head of cabbage, chopped. Green cabbage is classic, but purple cabbage adds a lovely color and even more antioxidants.
Bone broth. The base of your soup, rich, flavorful, and full of nutrients. Homemade bone broth (find my simple recipe here) or chicken feet broth are ideal, but a good-quality store-bought one like Kettle & Fire also works.
Shredded leftover chicken. Use leftover roasted chicken, shredded or cut into chunks. If you don’t have any, you can cook a couple of chicken breasts or legs directly in the soup, then shred and add them back in. Leftover turkey works beautifully too!
Green tea. Add one or two organic green tea bags (or a couple of teaspoons of loose leaves) to your broth infusion. It adds antioxidants and gives the soup a lovely aroma.
Ginger. A warming, aromatic, and anti-inflammatory ingredient. Fresh or dried both work well here.
Turmeric (plus black pepper). A must for its powerful anti-inflammatory properties. A small amount adds depth and color without overpowering the soup. Fresh or ground. Add some black pepper to make it more bio-available and add some warmth.
Garlic. Anti-inflammatory, antibacterial, and full of comforting flavor! Fresh cloves are best.
Basil. Packed with antioxidants and a beautiful aroma, basil complements the soup perfectly. Use fresh if you can, but dried works too.
Oregano. Add a pinch of dried or fresh oregano for more flavor and antioxidants.
Apple cider vinegar. A splash at the end brightens the flavor and adds extra health benefits.
Extra virgin olive oil. Rich in antioxidants and healthy fats, drizzle some over your soup before serving. You can also use extra tallow, butter, or ghee if you prefer a richer flavor.
Parsley. Finish with a handful of fresh chopped parsley for extra nutrition, freshness, and a pop of color. Fresh basil also makes a lovely garnish.
Tools You May Need
Cutting board and knife(s).
Small saucepan and strainer for tea.
Large pot or Dutch oven.
How to Make This Cabbage and Chicken Soup
Step 1. Gather and prepare all your ingredients. Clean and peel the vegetables, then finely chop the onion, mince the garlic, and cut the carrots and celery into small chunks. Slice and chop the cabbage. If using fresh ginger, turmeric, or herbs, chop them as well.
Step 2. In a large pot or Dutch oven, melt the tallow (or your preferred cooking fat) over medium-high heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened. Then stir in the minced garlic and cook for another minute.
Step 3. Add the chopped carrots and celery and continue to sauté for a few minutes, allowing them to release their flavor.
Step 4. Stir in the chopped cabbage, seasoning, and about 5 cups of bone broth. Mix well to combine. Cover the pot partially with the lid and bring the soup to a gentle simmer. Reduce the heat to low and cook for about 15 minutes, stirring occasionally.
Step 5. While the soup simmers, prepare the infused bone broth. In a small saucepan, pour 1 cup of bone broth and add the chopped ginger and turmeric (if using fresh). Let it simmer over low heat for about 10 minutes. Remove from the heat, then add the chopped oregano, basil, and green tea. Let steep for about 5 minutes. (If using dried herbs, you can bring the broth to a boil, add everything at once, and let it infuse for 5-10minutes.)
Step 6. Once the vegetables are tender, stir the shredded chicken into the soup, as well as some chopped fresh basil (optional). Let everything cook together for another 5 minutes, then remove from heat.
Step 7. Strain the infused bone broth and pour it into the soup. Add 1 tablespoon of apple cider vinegar and 1 tablespoon of olive oil. Taste and adjust the seasoning as needed. For a more brothy soup, you can add another cup of bone broth.
Step 8. Ladle the soup into bowls and serve warm. For an extra boost of flavor and nutrition, drizzle each serving with a little olive oil and sprinkle with fresh chopped parsley or basil.
Notes
If you don’t have any leftover chicken on hand, you can cook a couple of chicken breasts or legs directly in the soup, then shred and add them back in. Leftover turkey works beautifully too!
Store any leftovers in an airtight glass container in the refrigerator for up to 4–5 days. When reheating, warm gently on the stovetop over low to medium heat. Add a splash of bone broth or water if it thickens too much. You can also freeze leftovers for up to 3 months.
If you try this anti-inflammatory cabbage and chicken soup, I’d love to hear from you! Drop me a comment down below and don’t forget to leave me a 5-star review if you loved this recipe.
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Printable Recipe Card
Anti-Inflammatory Cabbage and Chicken Soup with Bone Broth
Ingredients
For the base of the soup
- 1 tbsp tallow, butter, or ghee
- 2 cloves garlic
- 1 onion
- 3 medium carrots
- 2 celery stalks
- ½ cabbage head
- 5 cups bone broth
- 4 cups shredded chicken
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- Fresh basil or parsley, chopped
For the anti-inflammatory bone broth tea
- 1 green tea bag
- 2-3 tsp grated fresh ginger or 1-2 tsp dry ginger
- 1 tsp grated fresh turmeric or ½ tsp dry turmeric
- 1 tsp fresh oregano, chopped or ½ tsp dry oregano
- 2 tsp fresh basil, chopped or 1 tsp dry basil
Instructions
- Gather and prepare all your ingredients. Clean and peel the vegetables, then finely chop the onion, mince the garlic, and cut the carrots and celery into small chunks. Slice and chop the cabbage. If using fresh ginger, turmeric, or herbs, chop them as well.
- In a large pot or Dutch oven, melt the tallow (or your preferred cooking fat) over medium-high heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened. Then stir in the minced garlic and cook for another minute.
- Add the chopped carrots and celery and continue to sauté for a few minutes, allowing them to release their flavor.
- Stir in the chopped cabbage, seasoning, and about 5 cups of bone broth. Mix well to combine. Cover the pot partially with the lid and bring the soup to a gentle simmer. Reduce the heat to low and cook for about 15 minutes, stirring occasionally.
- While the soup simmers, prepare the infused bone broth. In a small saucepan, pour 1 cup of bone broth and add the chopped ginger and turmeric (if using fresh). Let it simmer over low heat for about 10 minutes. Remove from the heat, then add the chopped oregano, basil, and green tea. Let steep for about 5 minutes. (If using dried herbs, you can bring the broth to a boil, add everything at once, and let it infuse for 5-10minutes.)
- Once the vegetables are tender, stir the shredded chicken and some extra chopped basil (optional) into the soup. Let everything cook together for another 5 minutes, then remove from heat.
- Strain the infused bone broth and pour it into the soup. Add 1 tablespoon of apple cider vinegar and 1 tablespoon of olive oil. Taste and adjust the seasoning as needed. For a more brothy soup, you can add another cup of bone broth.
- Ladle the soup into bowls and serve warm. For an extra boost of flavor and nutrition, drizzle each serving with a little olive oil and sprinkle with fresh chopped parsley or basil.
we love basil in our soup too! Great recipe!
Gives it such a lovely taste 🙂 Thanks, Kayla!