One-pot cabbage and chicken soup is loaded with juicy shreds of chicken, tender crisp cabbage, and twirly egg noodles. Aromatics like woodsy juniper, lush dill, and Dijon mustard take this chicken soup from basic to uniquely yours!

a large pot of cabbage and chicken soup next to a wooden board of torn bread and butter

This rustic style chicken and cabbage soup recipe has chunky bites of carrot, celery, and onion surrounded by tender egg noodles, and hearty chicken. And of course, don't forget the thick shreds of sweet, crunchy cabbage.

Many cabbage and chicken soup recipes call for shredded, pre-cooked chicken, but with this recipe you'll be cooking those juicy chicken thighs right in the broth itself, building all of that delicious flavor into each spoonful.

A dab of punchy Dijon mustard swirls into the veggie-heavy base, while a few whole juniper berries deliver a wintery, woodsy quality that makes this soup just the thing you'll want on a chilly afternoon. And with a handful of fresh dill, this dish flirts with Scandinavian flavors without quite taking the full trip over there.

Think of this one as your favorite homestyle chicken noodle soup recipe, with just a couple of twists that take it from traditional to the kind of meal you create memories around.

ingredients for one-pot cabbage and chicken soup

all of the ingredients needed to make cabbage and chicken soup are laid out on a work surface and labeled

a bowl of cabbage and chicken soup features chunky vegetables, egg noodles, and hand shredded chicken

one-pot cabbage and chicken soup

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Total Time: 1 hour
Yield: 4 quarts 1x

Ingredients

Units Scale

1 bay leaf
4 whole juniper berries, cracked with the side of a knife
1 tablespoon neutral oil
1 ½ pounds bone-in, skin on chicken thighs
Salt and black pepper, to taste
1 tablespoon butter
⅔ cup chunky chopped onion
1 cup chunky chopped carrots
1 cup chunky chopped celery, leafy tops reserved for later
1 tablespoon chopped garlic
1 tablespoon dijon mustard
½ teaspoon dried thyme
2 tablespoons all-purpose flour
4 cups chicken stock
6 cups water
4 ounces (about ⅓ bag) egg noodles
3 cups widely sliced cabbage
1 tablespoon fresh lemon juice, plus more to taste
2 tablespoons chopped fresh dill, plus more to taste

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Instructions

Make your herb bundle. Just place the bay leaf and juniper berries in the center of a small square of cheesecloth and use kitchen twine to tie it into a bundle. This step isn't crucial, it just makes removing the bay and juniper later much easier.
Add about 1 tablespoon of neutral oil to your soup pot or dutch oven and heat over medium-high. Season the chicken thighs with salt and pepper, then arrange them skin side down in the hot oil. Let it sear, undisturbed for about 5 minutes until crisp and golden. Flip the chicken pieces over, letting the other side sear for about 5 minutes as well. Remove the chicken to a plate and set aside; it's not fully cooked yet but you'll add it back to the soup later.
Reduce the heat to medium and add the butter to the pot with the hot chicken drippings, then add in the chopped onion, carrots, and celery. Set any celery leaves aside for now; we'll add those towards the end! Stir and sauté the veggies for about 7-8 minutes, until softened. As you cook, use a wooden spoon or other sturdy utensil to scrape up any browned bits from the bottom of the pan; this stuff is pure flavor! The moisture that seeps from the vegetables as they cook will help release the browning from the pan.
Reduce the heat to medium low, then stir in the minced garlic, dijon mustard, and dried thyme.
Sprinkle the all-purpose flour evenly over the veggie mixture, then stir to coat. Cook, stirring constantly, for about 2 minutes to toast the flour just a bit.
Pour in the chicken stock and water, stirring & scraping the bottom of the pot to lift any stuck areas. Once all the liquids are added, carefully return the partially cooked chicken thighs to the soup, adding any juices that have accumulated on the plate as well. Add the herb bundle, and increase the heat to high. Bring the soup to boil, then reduce to a simmer and cook for about 12-15 minutes, until the chicken is cooked through and the veggies are mostly cooked.
Remove the chicken pieces to a clean plate or board. Let it cool slightly, then shred the meat into bite size pieces, removing skin and bones as you do. Meanwhile, add the egg noodles and sliced cabbage to the soup pot. Cook for about 6-8 minutes until tender.
Remove your herb bundle and return your shredded chicken meat to the soup.
Stir in the fresh lemon juice, chopped dill, and reserved chopped celery leaves. Taste and adjust seasonings to your taste.
Serve in deep bowls with a side of warm bread and butter! Finish with additional fresh dill, cracked black pepper, and lemon wedges if you like.