Recipe Library
Curried Chicken & Cabbage Soup
Tender chicken thighs soak up warm Madras curry and ginger as they simmer with sweet carrots, soft potatoes, and silky cabbage in a fragrant broth. Bright peas and a splash of lemon finish each bowl with fresh, lively flavor.
- Total
- 37 min
- Prep
- 15 min
- Cook
- 22 min
- Serves
- 4
Nutrition per Serving
- Calories
- 328
- Protein
- 27g
- Carbs
- 25g
- Fat
- 14g
- Fiber
- 6g
- Sugar
- 6g
- Sodium
- 720mg
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
- Combine chicken thighs, curry powder and 1 tablespoon ginger in a medium bowl; rub the seasonings into the chicken. Let stand at room temperature for 10 minutes.
- Meanwhile, heat oil in a large Dutch oven or large pot over medium-high heat. Add cabbage and carrots; cook, stirring often, until softened, about 5 minutes. Stir in the remaining 1 tablespoon ginger; cook, stirring constantly, until fragrant, about 1 minute. Add broth, potatoes, salt and the seasoned chicken; bring to a boil over medium-high heat. Reduce heat to medium to maintain a simmer; cover and cook, undisturbed, until the potatoes are tender and the chicken shreds easily with a fork, about 15 minutes.
- Remove the chicken to a cutting board and, using 2 forks, shred it into bite-size pieces; return to the soup. Stir in peas and lemon juice. Garnish with cilantro, if desired.