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Dutch oven with chicken cabbage soup

Chicken Cabbage Soup with Apples

  • Author: Chelsea Joy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: German
  • Diet: Gluten Free


Easy, cozy, and comforting make a soup recipe a mainstay, and this Chicken Cabbage Soup with Apples checks all the boxes!


  • 1 teaspoon caraway seeds
  • 1 tablespoon olive oil
  • 1 fennel bulb, fronds and core removed, then thinly sliced
  • 1 1/2 cups diced yellow onion
  • 1 cup diced carrot
  • 1/2 cup diced celery
  • 3 garlic cloves, minced
  • 5 cups chicken broth
  • 3 cups very thinly sliced green cabbage
  • 2 cups shredded chicken breast (about 8 ounces)
  • 2 cups thinly sliced granny smith apples (about 2 apples)
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Heat a Dutch oven over medium heat. Add caraway seeds, cooking for 2 minutes while stirring constantly until toasted and fragrant. Transfer to a spice grinder or mortar and pestle and process until ground.
  2. Heat olive oil in the same Dutch oven over medium heat. Add the onion, carrot, fennel, celery, and garlic. Cook for 6 minutes, until veggies have softened and the garlic is fragrant. Add the ground spices and cook for another 30 seconds.
  3. Add chicken broth, cabbage, shredded chicken, apples, cider vinegar, ground caraway, salt, and pepper. Bring to a boil, then reduce to a simmer. Simmer for 3-5 minutes, until cabbage and apples have softened. Serve immediately.

Keywords: chicken cabbage soup, soup recipes, gluten free, low carb, keto, whole30