Curried Chicken & Cabbage Soup
This Curried Chicken & Cabbage Soup is a flavorful and comforting dish that's perfect for chilly days. Tender chicken thighs are seasoned with Madras curry powder and ginger, then simmered with cabbage, carrots, potatoes, and peas in a fragrant broth. Finished with a splash of fresh lemon juice and garnished with cilantro leaves, this soup is both hearty and delicious.
Equipment
- Medium Bowl
- Large Dutch Oven or Pot
- Cutting Board
Ingredients
- 1 pound boneless, skinless chicken thighs, trimmed
- 1 tablespoon Madras curry powder
- 2 tablespoons grated fresh ginger, divided
- 2 tablespoons extra-virgin olive oil
- 3 cups chopped green cabbage
- 1 cup sliced carrots
- 6 cups lower-sodium chicken broth
- 8 ounces Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces
- 3/4 teaspoon salt
- 1 cup frozen green peas
- 2 tablespoons fresh lemon juice
- Fresh cilantro leaves for garnish
Instructions
- In a medium bowl, combine chicken thighs, Madras curry powder, and 1 tablespoon of grated ginger. Rub seasonings into the chicken and let it stand at room temperature for 10 minutes.
- Meanwhile, heat olive oil in a large Dutch oven or pot over medium-high heat. Add chopped cabbage and sliced carrots. Cook, stirring often, until softened, about 5 minutes.
- Stir in the remaining 1 tablespoon of grated ginger and cook, stirring constantly, until fragrant, about 1 minute.
- Add chicken broth, Yukon Gold potatoes, salt, and seasoned chicken to the pot. Bring mixture to a boil over medium-high heat. Then, reduce heat to medium to maintain a simmer. Cover and cook undisturbed until potatoes are tender and chicken shreds easily with a fork, about 15 minutes.
- Remove chicken from the soup and transfer it to a cutting board. Using two forks, shred chicken into bite-size pieces, then return it to the soup.
- Stir in frozen green peas and fresh lemon juice. Garnish with fresh cilantro leaves, if desired.
- Serve hot and enjoy your delicious Curried Chicken & Cabbage Soup!
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. Adjust the amount of Madras curry powder according to your preference for spice level.