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Why You'll Love This creamy slow cooker chicken and cabbage soup for cold winter days
- Easy to Prepare: This recipe requires minimal effort and can be prepared in under 30 minutes.
- Customizable: You can adjust the level of spiciness, add your favorite herbs, or use different types of protein to suit your taste preferences.
- Nourishing: This soup is packed with vitamins, minerals, and antioxidants from the cabbage, chicken, and vegetables, making it a healthy and satisfying meal option.
- Slow Cooker Friendly: The slow cooker does all the work for you, allowing you to come home to a warm, delicious meal after a long day.
- Cost-Effective: This recipe uses affordable ingredients and makes a large batch of soup, perfect for feeding a crowd or meal prepping for the week.
- Comforting: The creamy broth and tender chicken will transport you back to a warm, cozy place, perfect for cold winter days.
- Make-Ahead: You can prepare this recipe up to 2 days in advance, making it perfect for busy weeknights or special occasions.
- Freezer-Friendly: The soup can be frozen for up to 3 months, allowing you to enjoy it throughout the winter season.
Ingredient Breakdown
The key ingredients in this recipe are the chicken breast or thighs, cabbage, onions, garlic, chicken broth, and heavy cream. The chicken provides lean protein, while the cabbage adds a boost of vitamins and fiber. The onions and garlic add a depth of flavor, while the chicken broth and heavy cream create a rich, creamy broth. When selecting these ingredients, choose fresh, high-quality options whenever possible. For the chicken, you can use either breast or thighs, depending on your preference for white or dark meat. For the cabbage, look for a firm, compact head with crisp leaves. You can also use different types of cabbage, such as green, red, or Savoy, to change up the flavor and texture.
How to Make creamy slow cooker chicken and cabbage soup for cold winter days
Chop 1 large onion and 3 cloves of garlic into small pieces, making sure to mince the garlic to release its flavor and aroma.
Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the chopped onions and cook until they're translucent and starting to caramelize, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add 1 pound of boneless, skinless chicken breast or thighs to the skillet, along with 1 small head of cabbage, cored and chopped into small pieces. Cook until the chicken is browned on all sides and the cabbage is starting to soften, about 5-7 minutes.
Add 4 cups of chicken broth, 1 teaspoon of dried thyme, and 1/2 teaspoon of salt to the skillet, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and the cabbage is tender.
Stir in 1/2 cup of heavy cream, then cook for an additional 2-3 minutes, or until the soup has thickened slightly and the flavors have melded together.
Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or thyme to taste.
Ladle the soup into bowls and serve hot, garnished with chopped fresh herbs or a dollop of sour cream, if desired.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture in your soup.
Cook the cabbage until it's tender, but still crisp, to avoid a mushy texture in the soup.
Add more or less heavy cream to achieve your desired level of creaminess in the soup.
Consider adding other vegetables, such as carrots or potatoes, to the soup for added flavor and nutrition.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Cook the chicken until it reaches an internal temperature of 165°F (74°C), then remove it from the heat to prevent overcooking.
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Not Browning the Onions:
Fix: Take the time to caramelize the onions, as this step adds a depth of flavor to the soup.
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Not Using Enough Liquid:
Fix: Use a sufficient amount of chicken broth to cover the ingredients and create a rich, flavorful broth.
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Not Seasoning to Taste:
Fix: Taste the soup regularly and adjust the seasoning as needed to ensure a balanced flavor.
Variations & Substitutions
Add diced jalapeños or red pepper flakes to the soup for an extra kick of heat.
Replace the heavy cream with a low-carb alternative, such as coconut cream or almond milk, to reduce the carb content of the soup.
Replace the chicken with additional vegetables, such as mushrooms or bell peppers, to create a hearty vegetarian soup.
Replace the heavy cream with a dairy-free alternative, such as coconut cream or soy cream, to accommodate dairy-free diets.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours, then refrigerate or freeze to prevent bacterial growth.
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding more chicken broth if needed to achieve the desired consistency.
Store the soup in an airtight container or freezer bag in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat gently over low heat, adding more chicken broth if needed to achieve the desired consistency.
Frequently Asked Questions
Can I make this soup in a pressure cooker?
Yes, you can make this soup in a pressure cooker! Simply brown the onions and chicken, then add the remaining ingredients and cook for 10-15 minutes, or until the chicken is cooked through and the cabbage is tender.
Can I use frozen cabbage instead of fresh?
Yes, you can use frozen cabbage instead of fresh. Simply thaw the frozen cabbage and squeeze out any excess water before adding it to the soup.
Can I add other ingredients to the soup?
Yes, you can add other ingredients to the soup to suit your taste preferences. Some options include diced carrots, potatoes, or mushrooms, as well as cooked sausage or bacon.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time! Simply prepare the soup up to 2 days in advance, then refrigerate or freeze until ready to serve. Reheat gently over low heat, adding more chicken broth if needed to achieve the desired consistency.
Is this soup suitable for special diets?
This soup can be adapted to suit various special diets, including low-carb, dairy-free, and vegetarian diets. Simply replace or omit ingredients as needed to accommodate your dietary needs.
Can I freeze the soup for later?
Yes, you can freeze the soup for later! Simply store the soup in an airtight container or freezer bag in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat gently over low heat, adding more chicken broth if needed to achieve the desired consistency.
creamy slow cooker chicken and cabbage soup for cold winter days
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium head of cabbage, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or half-and-half (optional)
Instructions
- Step 1: Prepare the Ingredients. Chop the onion, garlic, cabbage, carrots, and celery. Cut the chicken into bite-sized pieces.
- Step 2: Sear the Chicken. Heat a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: Soften the Vegetables. In the same skillet, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
- Step 4: Add the Cabbage and Cook. Add the chopped cabbage to the skillet and cook until it starts to soften, about 3-5 minutes.
- Step 5: Add the Chicken, Broth, and Tomatoes. Add the browned chicken, chicken broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 6: Cook the Soup. Cook the soup on low for 6 hours or high for 3 hours.
- Step 7: Add the Heavy Cream (Optional). If using heavy cream or half-and-half, stir it in during the last 30 minutes of cooking.
- Step 8: Serve and Enjoy. Serve the soup hot, garnished with chopped fresh herbs or a dollop of sour cream, if desired.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and cook the soup up to a day in advance.
- Substitution: Swap the heavy cream for Greek yogurt or coconut cream for a dairy-free option.
- Pro tip: For an extra creamy soup, puree a portion of the soup in a blender, then stir it back in.
- Variation: Add diced potatoes or other root vegetables for added flavor and nutrition.
- Leftovers: Reheat the soup gently over low heat, adding a splash of broth or water if needed to thin the consistency.
