Chicken, Ginger, and Cabbage Soup

Serves 4


  • 2 bone-in organic chicken breasts
  • 10 cups filtered water
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 large carrot, chopped
  • 1/2 whole head garlic, cut in half cross-wise
  • 1/4  cup finely chopped fresh ginger (or more)
  • 2 – 3 Thai chilies, chopped or 1 tsp. crushed red chili flakes
  • 1 cup finely chopped shiitake mushrooms
  • 1/2 stalk fresh lemongrass, chopped
  • cilantro stems
  • 1/2 tsp. whole black peppercorns
  • 1.5 tsp. sea salt

Broth Ingredients:

  • 1 medium onion
  • 3 – 4 stalks celery, sliced into diagonals
  • 3 carrots, cut into matchsticks
  • 2 – 3 cups sliced shiitake mushrooms
  • 4 cups chopped fresh Napa cabbage
  • 1 cup chopped fresh cilantro
  • 2 fresh Thai green chilies, chopped (optional)
  • Sea salt and freshly ground pepper to taste

To make the broth, place all ingredients for broth into a 6-quart pot. Cover and bring to a boil, reduce heat to medium-low and simmer for 1.5 to 2 hours. Strain broth into a large bowl or another pot using a colander. Place chicken breasts onto a plate to cool. Pour the broth back into the pot. Once chicken has cooled enough to hand it, remove the skin, pull the meat from the bone, and chop the chicken into bite-sized pieces. To make the soup, place the onion, carrot, celery, and shiitake mushrooms into the pot with the broth. Cover and simmer for about 15 to 20 min. add the chopped cabbage, cilantro, chilies, and chicken. Season with salt and pepper to taste. Simmer a minute or two more until vegetables are cooked to your liking. Ladle soup into bowls and serve.



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