Weeknight Chicken and Cabbage Soup
- Yield 6 servings
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Weeknight Chicken and Cabbage Soup sits in the Soups section of Regbie. The card serves 6 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 pound ground chicken, don't use the super lean stuff!
- 2 tablespoons coconut aminos, divided
- Umami Stir Fry Powder, or Diamond Crystal brand kosher salt
- ¼ teaspoon baking soda
- 1 tablespoon avocado oil
- 1 small onion,, diced
- ¼ pound fresh shiitake mushrooms, stemmed and thinly sliced
- 2 teaspoons minced ginger
- 3 garlic cloves, minced
- 14 ounces coleslaw mix, (a 12- or 14-ounce bag will work!)
- 6 cups chicken bone broth, (if your broth is highly seasoned, use less seasoning)
- 1 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 3 green onions, thinly sliced
Method
In a large bowl, combine the ground chicken with 1 tablespoon coconut aminos, 1 teaspoon Umami Stir-Fry Powder or Diamond Crystal kosher salt, and ¼ teaspoon baking soda. Turn gently to disperse the seasoning but don’t work it too much or the meat will get tough. Marinate for at least 15 minutes or overnight in a sealed container in the refrigerator.
Warm a large pot or dutch oven over a medium-hot burner and add 1 tablespoon of avocado oil when the pot is hot. When the oil is shimmering, toss in the diced onion and sliced shiitake mushrooms along with a sprinkle of Umami Stir-Fry Powder or salt.
Sauté the onions and mushrooms, stirring frequently, until the mushrooms have released their liquid and the onions have softened slightly, about 3 minutes.
Tip in the seasoned ground chicken and cook, stirring frequently to break up any lumps, until the ground chicken is no longer pink.
Tip in the minced ginger and garlic and sauté for about 30 seconds or until fragrant. Then, mix in the bag of coleslaw mix and pour in the broth.
Salt the soup with the remaining tablespoon of coconut aminos and 1 tablespoon offish sauce. (If your broth is highly seasoned, you may need to back off on the aminos and fish sauce.) Give everything in the pot a good stir.
Next, increase the heat to high, cover the pot, and bring the broth to a boil. Once the soup is boiling, decrease the heat to maintain a gently bubble. Gently bubble the soup, covered, for 3 to 5 minutes, or until the cabbage is as tender as you like it.
Taste the soup and adjust seasoning as needed with more Umami Stir Fry Seasoning, salt, or coconut aminos. This step is critical for a well-seasoned soup!
Once the soup is seasoned to your taste, turn off the heat and mix in the toasted sesame oil and green onions. Ladle up and serve!
Kitchen notes
- Tips and Substitutions Why baking soda?
- A tiny pinch of baking soda raises the pH of the chicken just enough to prevent the proteins from tightening up too quickly, which keeps the meat tender and juicy—even when fully cooked.
- It also helps minimize moisture loss during cooking, so the meat stays plump and doesn’t release excess liquid into the pan.
