Creamy Chicken and Cabbage Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings


  • 3 tablespoons olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 3 cups low sodium chicken broth or use bone broth
  • 2 14-oz. cans full fat unsweetened coconut milk
  • sea salt and freshly ground black pepper to taste
  • 1 pound boneless skinless chicken thighs chopped
  • 2 cups chopped Napa cabbage (or use regular green cabbage)
  • 1 cup chopped carrots
  • 1 cup sliced mushrooms
  • ¼ cup chopped basil


  • In a large pot over medium heat, add the olive oil. To the pot, add the onion and garlic and cook for 5 minutes, until tender.
  • To the onion mixture, add the next 7 ingredients (chicken broth through mushrooms) and stir. Cover soup and reduce heat to low. Simmer for 25 minutes, until chicken is cooked through and vegetables are tender.
  • Using a large soup-spoon, spoon soup into bowls and top with basil. Serve warm.
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