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Curried Chicken & Cabbage Soup

Curried Chicken & Cabbage Soup

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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Indian, International
Ingredients Equipment Method Notes

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

Equipment

  • Medium Bowl
  • Large Dutch Oven or Pot
  • Cutting Board

Method
 

  1. 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.
  2. 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.
  3. Stir in the remaining 1 tablespoon of grated ginger and cook, stirring constantly, until fragrant, about 1 minute.
  4. 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.
  5. 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.
  6. Stir in frozen green peas and fresh lemon juice. Garnish with fresh cilantro leaves, if desired.
  7. 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.
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