Ginger Chicken Cabbage Soup
Ginger chicken cabbage soup with mushrooms, garlic, and scallions simmered in broth for an easy, warming stovetop meal ready in about 45 minutes.
Prep: 15 min · Cook: 30 min · Yield: 6 · Method: Stovetop
Ingredients
- 1.5 pounds chicken breasts, boneless, skinless
- 8 cups low-sodium chicken broth
- 2 tablespoons fresh ginger
- 4 cloves garlic
- 1 small head green cabbage
- 8 ounces cremini mushrooms
- 4 scallions
- 1.25 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon sesame oil
Cooking instructions
- Place the chicken, broth, ginger, garlic, salt, and pepper in a large pot. Bring to a gentle simmer over medium heat, then reduce heat to maintain a steady simmer. Cook uncovered until the thickest part of the chicken reaches 165°F, about 18 to 22 minutes. (about 22 min) — 165°F
- Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the pot. (about 3 min)
- Add the cabbage and mushrooms. Simmer until the cabbage is tender and the mushrooms are cooked through, 7 to 10 minutes. (about 10 min)
- Stir in the scallions and sesame oil. Taste and adjust the seasoning before serving hot. (about 1 min)