Chicken and Cabbage Soup (Easy, Asian-Inspired & Paleo)
Everything you love about Egg Roll in a Bowl—now in cozy soup form! This one-pot chicken and cabbage soup is… The post Chicken and Cabbage Soup (Easy, Asian-Inspired & Paleo) appeared first on Nom Nom Paleo®.
Everything you love about Egg Roll in a Bowl—now in cozy soup form! This one-pot chicken and cabbage soup is protein-packed, veggie-loaded, low carb, gluten-free, and deeply satisfying.
Table of Contents
- Asian-inspired Chicken and Cabbage Soup
- Why you’ll love this chicken and cabbage soup
- Ingredients
- How to make this Asian chicken and cabbage soup
- Tips and Substitutions
- How to store and reheat leftovers
- More Asian inspired soup recipes
- Chicken and Cabbage Soup (Easy, Asian-Inspired & Paleo) Recipe
- Tips and Substitutions
Asian-inspired Chicken and Cabbage Soup
If you love the bold, savory flavors of my Egg Roll in a Bowl, this chicken cabbage soup delivers all that comfort in a warm, satisfying bowl. It’s brimming with juicy, well-seasoned ground chicken (made extra tender with a smidge of baking soda), loads of vegetables like cabbage, carrots, and shiitake mushrooms, and an umami-rich broth infused with coconut aminos, fish sauce, garlic, and ginger.
Thanks to shortcut ingredients like coleslaw mix and pre-ground chicken, this soup is incredibly easy to prepare—no fuss, just deeply satisfying flavor.
Why you’ll love this chicken and cabbage soup
- Tender chicken with minimal prep: Using ground chicken seasoned with Umami Stir-Fry Powder and coconut aminos and tenderized with just a pinch of baking soda means a flavor-packed protein-packed Asian soup that’s ready in a flash.
- Shortcut-friendly: A bag of store-bought coleslaw mix makes preparing this nourishing soup a breeze.
- Cozy and comforting: Rich Asian-inspired broth with ginger, garlic, fish sauce, and coconut aminos delivers warmth and umami goodness in every spoonful.
Ingredients
- Ground chicken: I like to use ground chicken thighs for the flavor and extra fat. I try to steer away from the super lean ground chicken because it doesn’t taste quite as good to me.
- Coconut aminos: I like using this soy-free and gluten-free soy sauce substitute to season the meat and the soup. You can also use gluten-free tamari if you like, but use less because it is saltier and doesn’t have the sweet undertones of coconut aminos.
- Umami Stir Fry Powder or Diamond Crystal brand kosher salt: My Umami Stir-Fry Powder is my favorite way to add salt and umami to my Asian dishes. If you don’t have any, (1) why not? and (2) feel free to substitute Diamond Crystal kosher salt and adjust the seasoning with additional fish sauce and coconut aminos at the end.
- Baking soda: This helps the ground chicken brown and tenderize (see below for explanation!).
- Avocado oil
- Small onion
- Fresh shiitake mushrooms, thinly sliced: I love shiitake mushrooms (and not button mushrooms) for the added umami. If you have the time, use rehydrated dried shiitake mushrooms for even more flavor—just soak them in the morning so they’ll be ready when you cook.
- Minced ginger
- Minced garlic
- A bag of coleslaw mix: A 12- or 14-ounce bag of coleslaw mix will do the trick!
- Chicken bone broth: I adore Roli Roti Butcher’s chicken bone broth and always stock up on it at Costco. If you are using a highly seasoned chicken broth, you can back off of the seasoning (Roli Roti Butcher’s Bone Broth is unsalted).
- Red Boat fish sauce: You should know by now that I love to add fish sauce for that indescribable savoriness that all good Asian dishes need! If you don’t have it, add more shiitake mushrooms, coconut aminos, or Umami Stir Fry Powder to taste.
- Toasted sesame oil: I add a drizzle of this at the end to give the soup a nice nutty flavor.
- Green onions, thinly sliced: Green onions are perfect for a pop of color and freshness—add it just before serving. Don’t have any? Feel free to use fresh cilantro or your favorite fresh herbs!
How to make this Asian chicken and cabbage soup
In a large bowl, combine the ground chicken with coconut aminos, Umami Stir-Fry Powder or Diamond Crystal kosher salt, and baking soda.
Toss gently to disperse the seasoning evenly, but don’t work the meat too much or it’ll get tough.
Marinate the ground chicken for at least 15 minutes or overnight in the refrigerator in a sealed container.
Heat a large pot or dutch oven over medium-high heat and add some avocado oil when the pot is hot. When the oil is shimmering, toss in the diced onion and sliced shiitake mushrooms along with a sprinkle of Umami Stir-Fry Powder or salt.
Sauté the onions and mushrooms, stirring frequently, until the mushrooms have released their liquid and the onions have softened slightly, about 3 minutes.
Add the seasoned ground chicken…
… and cook, stirring frequently to break up any lumps, until the ground chicken is no longer pink.
Add the minced ginger and garlic and sauté for about 30 seconds or until fragrant. Then, stir in the bag of coleslaw mix and pour in the broth.
Season the soup with some coconut aminos and fish sauce. If your broth is highly seasoned, you may need to back off on the aminos and fish sauce.
Give everything in the pot a good stir.
Next, increase the heat to high, cover the pot, and bring the broth to a boil.
Once the soup is boiling, decrease the heat to maintain a simmer. Simmer the soup, covered, for 3 to 5 minutes, or until the cabbage is as tender as you like it.
Taste the soup and adjust seasoning as needed with more Umami Stir Fry Seasoning, salt, or coconut aminos. This step is critical for a well-seasoned soup!
Once the soup is seasoned to your taste, turn off the heat and stir in the toasted sesame oil and green onions.
Ladle up the soup and enjoy!
Tips and Substitutions
- Why baking soda? A tiny pinch of baking soda raises the pH of the chicken just enough to prevent the proteins from tightening up too quickly, which keeps the meat tender and juicy—even when fully cooked. It also helps minimize moisture loss during cooking, so the meat stays plump and doesn’t release excess liquid into the pan. It’s a small step with a big payoff for texture and flavor. Learn more here.
- No coleslaw mix? Use about 7 cups of shredded green cabbage, red cabbage, Napa cabbage, and/or savoy cabbage and 1 medium carrot, julienned (or cut into thin strips).
- Want it spicy? Add a dash of chili garlic sauce or a sprinkle of red pepper flakes.
- Make it Whole30: Make sure your fish sauce is compatible (like Red Boat brand)!
- Use another protein: Ground pork, ground turkey, or ground beef work great, too. Just don’t go with the super lean stuff!
- Boost the veggies: Toss in some sugar snap peas, snow peas, thinly sliced zucchini, chopped broccoli, thinly sliced kale, or even spinach at the end.
How to store and reheat leftovers
Let the chicken soup cool before transferring to an airtight container. Store in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The cabbage will get a little softer, but the flavors deepen and get even better!
More Asian inspired soup recipes
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
Chicken and Cabbage Soup (Easy, Asian-Inspired & Paleo)
Ingredients
- 1 pound ground chicken don't use the super lean stuff!
- 2 tablespoons coconut aminos divided
- Umami Stir Fry Powder or Diamond Crystal brand kosher salt
- ¼ teaspoon baking soda
- 1 tablespoon avocado oil
- 1 small onion, diced
- ¼ pound fresh shiitake mushrooms stemmed and thinly sliced
- 2 teaspoons minced ginger
- 3 garlic cloves minced
- 14 ounces coleslaw mix (a 12- or 14-ounce bag will work!)
- 6 cups chicken bone broth (if your broth is highly seasoned, use less seasoning)
- 1 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 3 green onions thinly sliced
Instructions
- In a large bowl, combine the ground chicken with 1 tablespoon coconut aminos, 1 teaspoon Umami Stir-Fry Powder or Diamond Crystal kosher salt, and ¼ teaspoon baking soda. Toss gently to disperse the seasoning but don’t work it too much or the meat will get tough. Marinate for at least 15 minutes or overnight in a sealed container in the refrigerator.
- Heat a large pot or dutch oven over medium-high heat and add 1 tablespoon of avocado oil when the pot is hot. When the oil is shimmering, toss in the diced onion and sliced shiitake mushrooms along with a sprinkle of Umami Stir-Fry Powder or salt.
- Sauté the onions and mushrooms, stirring frequently, until the mushrooms have released their liquid and the onions have softened slightly, about 3 minutes.
- Add the seasoned ground chicken and cook, stirring frequently to break up any lumps, until the ground chicken is no longer pink.
- Add the minced ginger and garlic and sauté for about 30 seconds or until fragrant. Then, stir in the bag of coleslaw mix and pour in the broth.
- Season the soup with the remaining tablespoon of coconut aminos and 1 tablespoon offish sauce. (If your broth is highly seasoned, you may need to back off on the aminos and fish sauce.) Give everything in the pot a good stir.
- Next, increase the heat to high, cover the pot, and bring the broth to a boil. Once the soup is boiling, decrease the heat to maintain a simmer. Simmer the soup, covered, for 3 to 5 minutes, or until the cabbage is as tender as you like it.
- Taste the soup and adjust seasoning as needed with more Umami Stir Fry Seasoning, salt, or coconut aminos. This step is critical for a well-seasoned soup!
- Once the soup is seasoned to your taste, turn off the heat and stir in the toasted sesame oil and green onions. Ladle up and serve!
Notes
Tips and Substitutions
- Why baking soda? A tiny pinch of baking soda raises the pH of the chicken just enough to prevent the proteins from tightening up too quickly, which keeps the meat tender and juicy—even when fully cooked. It also helps minimize moisture loss during cooking, so the meat stays plump and doesn’t release excess liquid into the pan. It’s a small step with a big payoff for texture and flavor. Learn more here.
- No coleslaw mix? Use about 7 cups of shredded green cabbage, red cabbage, Napa cabbage, and/or savoy cabbage and 1 medium carrot, julienned (or cut into thin strips).
- Want it spicy? Add a dash of chili garlic sauce or a sprinkle of red pepper flakes.
- Make it Whole30: Make sure your fish sauce is compatible (like Red Boat brand)!
- Use another protein: Ground pork, ground turkey, or ground beef work great, too. Just don’t go with the super lean stuff!
- Boost the veggies: Toss in some sugar snap peas, snow peas, thinly sliced zucchini, chopped broccoli, thinly sliced kale, or even spinach at the end.
Nutrition
The post Chicken and Cabbage Soup (Easy, Asian-Inspired & Paleo) appeared first on Nom Nom Paleo®.
