Anti-Inflammatory Cabbage and Chicken Soup with Bone Broth
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.
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.
Notes
Find my simple Instant Pot bone broth recipe in this post!
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.