25-Minutes Chicken Cabbage And Soba Soup – Craving Nutritional Meal

Indulge in a steaming bowl of pure bliss as we unveil the tantalizing flavors of a classic favorite—Chicken Cabbage and Soba Soup. This culinary masterpiece harmoniously blends succulent chicken, crisp cabbage, and delicate soba noodles into a symphony of taste. 

With each spoonful, you’ll experience a burst of umami, a subtle hint of earthiness, and a comforting warmth that envelops your senses. This nourishing dish satisfies your cravings and provides a wholesome meal with essential nutrients. 

Join us on a gastronomic journey as we reveal the secret techniques to elevate this soup from ordinary to extraordinary. Prepare to savor a culinary sensation that will leave you craving more.

What Are Chicken Cabbage And Soba Soup?

Chicken Cabbage and Soba Soup is a delightful dish that combines chicken, cabbage, and soba noodles in a flavorful broth. This comforting soup is a harmonious blend of textures and tastes, with the chicken infusing the broth with its savory goodness, the cabbage adding a satisfying crunch, and the soba noodles providing a wholesome base. 

The result is a delicious, nourishing soup that warms the soul and satisfies the palate. This soup perfectly balances flavors and textures, whether enjoyed as a light meal or a comforting bowl on a chilly day.

Can You Vary The Recipe With Other Ingredients?

Here are some variations of the Chicken Cabbage and Soba Soup recipe that cater to specific dietary preferences:

Keto-Friendly Variation

• Replace soba noodles with zucchini noodles (zoodles) or shirataki noodles.
• Use bone broth or a low-carb vegetable broth as the base.
• Ensure the seasonings and condiments used are low in carbohydrates and sugars.
• Add keto-friendly vegetables like spinach, kale, or mushrooms for nutrition and flavor.

Paleo-Friendly Variation

• Replace soba noodles with spiralized sweet potato noodles or butternut squash noodles.
• Use homemade bone broth as the soup base.
• Include paleo-approved vegetables like cauliflower, broccoli, or bell peppers.
• Season with paleo-friendly ingredients like coconut aminos instead of soy sauce.

Gluten-Free Variation

• Use 100% buckwheat or gluten-free soba noodles from alternative grains like rice or quinoa.
• Double-check that the chicken stock or broth is gluten-free, or make your gluten-free chicken stock.
• Verify the labels of any seasonings or condiments used to ensure they are gluten-free.

Whole30-Friendly Variation

• Skip the soba noodles or replace them with spiralized vegetables like zucchini or carrot noodles.
• Make the soup base using homemade chicken broth without added sugars or preservatives.
• Stick to compliant seasonings and condiments, such as coconut aminos, instead of soy sauce.
• Add Whole30-approved vegetables like kale, Brussels sprouts, or bell peppers.

Vegetarian and Vegan Variation

• Replace chicken with tofu or tempeh for protein.
• Use vegetable broth or mushroom broth as the soup base.
• Include a variety of vegetables like bok choy, bell peppers, or snow peas.
• Adjust the seasonings to suit vegetarian or vegan preferences, using tamari or liquid aminos instead of fish or oyster sauce.

Recipe Directions 

• Bring 6 cups of water to a boil in a 3-quart or larger saucepan.
• Add 8 ounces of soba noodles to the boiling water and cook for about 3 minutes until the noodles are almost cooked. Drain and set aside.
• In a 4-quart or larger stockpot, bring 4 cups of chicken stock, 2 tablespoons of soy sauce, and 1 tablespoon of grated ginger to a boil.
• Reduce the heat to low, cover the stockpot, and let it simmer for 10 minutes.
• Add 2 cups of shredded cabbage and 1 cup of cooked, shredded chicken to the stockpot.
• Return to a simmer and cook for 10 minutes to allow the flavors to meld together.
• Ladle the soup into individual bowls.
• Optionally, provide Sriracha and hoisin sauce for each person to season the soup according to their taste preferences.
• Serve the Chicken Cabbage and Soba Soup hot, and enjoy!

Variations, Add-Ons, And Toppings For The Soup

Variations

• Protein Variations: Instead of chicken, you can use other proteins like shrimp, tofu, or thinly sliced beef. Adjust the cooking time accordingly based on the protein you choose.
• Broth Variations: Experiment with different types of broth, such as vegetable or mushroom broth, to cater to vegetarian or vegan diets.

Add-Ons and Toppings

• Fresh Herbs: Garnish the soup with chopped fresh cilantro, parsley, or green onions for freshness.
• Lime or Lemon Juice: Squeeze some lime or lemon juice into the soup before serving to add a tangy and citrusy element.
• Sesame Seeds: Toasted sesame seeds can provide a nutty flavor and a delightful crunch when sprinkled on the soup.
• Nori Sheets: Cut nori sheets into thin strips and use them as a garnish to add a hint of umami and a slight oceanic taste to the soup.
• Miso Paste: Stir in a spoonful of miso paste for a deeper and more complex flavor profile. Adjust the seasoning to taste.

Can I Make Chicken Cabbage And Soba Soup In A Slow Cooker Or Instant Pot?

You can adapt the Chicken Cabbage and Soba Soup recipe for a slow cooker and an Instant Pot. Here’s how you can make the soup using each method:

Slow Cooker Method

• Add all the ingredients (except the garnishes) to the slow cooker: water, soba noodles, chicken stock, soy sauce, grated ginger, shredded cabbage, and cooked chicken.
• Stir well to combine the ingredients.
• Cover the slow cooker and cook on low heat for 4-6 hours or on high heat for 2-3 hours or until the flavors have melded together and the cabbage is tender.
• Once cooked, ladle the soup into individual bowls and garnish as desired.
• Serve hot, and enjoy!

Instant Pot Method

• Set the Instant Pot to sauté mode and add some oil.
• Sauté the grated ginger for a minute until fragrant.
• Add the chicken stock, soy sauce, soba noodles, shredded cabbage, and cooked chicken to the Instant Pot.
• Close the lid and set the Instant Pot to high pressure. Cook for 5 minutes.
• Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then do a quick release for the remaining pressure.
• Open the Instant Pot and give the soup a good stir.
• Ladle the soup into individual bowls and garnish as desired.
• Serve hot, and enjoy!

Can I Use Store Broth, Or Should I Make My Own?

You can use either store-bought broth or make your own for the Chicken Cabbage and Soba Soup. Here are some considerations for both options:

Store-Bought Broth

• Convenience: Store-bought broth, whether chicken or vegetable, is readily available and can save you time and effort in the kitchen.
• Variety: Many brands and types of broths are available, including low-sodium or organic options, allowing you to choose according to your preferences.
• Flavor: Store-bought broths can provide a good base flavor for the soup, but they may vary in taste and quality depending on the brand and ingredients used.

Homemade Broth

• Customization: Making your broth allows you to control the flavor profile and adjust the seasonings to your liking.
• Quality and Freshness: Homemade broth assures you of using fresh ingredients and knowing exactly what goes into it.
• Depth of Flavor: Simmering chicken bones or vegetable scraps with aromatics for an extended period can result in a rich and flavorful broth.

How To Serve ?

To serve Chicken Cabbage and Soba Soup in the best way, consider the following suggestions:

• Hot and Fresh: Serve the soup straight from the stove to ensure optimal temperature and flavor.
• Accompaniments: Serve the soup with accompaniments like lime or lemon wedges on the side, allowing individuals to squeeze the citrus juice into their bowls before eating. It can add a tangy and refreshing element.
• Condiments: Offer condiments like Sriracha or hoisin sauce on the side, allowing individuals to add them according to their taste preferences. 
• Enjoy with Chopsticks or a Spoon: Provide chopsticks and spoons for individuals to choose their preferred utensils for enjoying the soup. It accommodates different eating styles and preferences.
• Share and Enjoy: Present the soup at the table and encourage everyone to savor it together. 

Perfect Side Dishes

• Steamed Rice: Serve the soup with steamed white rice or brown rice. The rice can be enjoyed alongside the soup or added directly for a heartier meal.
• Crusty Bread: Offer a selection of crusty bread, such as a baguette or artisanal bread, for dipping into the soup. The bread can soak up the flavors and add texture to the meal.
• Asian-Inspired Salad: Prepare an Asian-inspired salad with mixed greens, shredded carrots, sliced cucumbers, and a light sesame-ginger dressing. The fresh and crunchy salad provides a refreshing contrast to the warm soup.
• Vegetable Spring Rolls: Serve vegetable spring rolls as a tasty appetizer or side dish. The crispy texture and flavorful fillings pair well with the soup, providing additional variety and a delightful crunch.
• Stir-Fried Vegetables: Sauté a medley of stir-fried vegetables, such as bok choy, bell peppers, snow peas, or mushrooms. The vibrant and lightly seasoned vegetables can be enjoyed alongside the soup or mixed into it for added texture and nutrition.
• Asian Slaw: Prepare a light and tangy Asian slaw with cabbage, carrots, and a dressing made of rice vinegar, sesame oil, and a hint of sweetness. The refreshing slaw adds a crisp and tangy element to the meal.
• Edamame: Serve steamed or boiled edamame pods as a simple and nutritious side dish. They provide a protein-packed snack that can be enjoyed while sipping the soup.

Storage And Make Ahead

• Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3-4 days. Ensure it cools completely before storing.
• Freezing: This soup freezes well. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Make-Ahead: To save time, you can prepare the soup up to 2 days in advance. Follow the recipe until the final step, then let it cool before refrigerating. Reheat gently on the stove, adding more broth if needed to reach the desired consistency.
• Flavors Develop: Like many soups, the flavors of this dish often develop and improve after a day or two in the refrigerator, making it a great make-ahead option.

What Can We Do With Leftovers?

• Meal Prep: Portion the leftover soup into individual containers for easy grab-and-go lunches or dinners throughout the week.
• Soup Remix: Transform the leftovers into a new dish by blending the soup until smooth to create a flavorful sauce or base for other recipes like stir-fries or noodle dishes.
• Noodle Bowl: Use the leftover soup as a delicious broth for a noodle bowl. Cook other soba or rice noodles separately and combine them with the warmed soup. Add fresh vegetables, protein, and garnishes for a complete and satisfying meal.
• Soup Makeover: Add additional vegetables, cooked protein, or noodles to the leftover soup to bulk it up and create a heartier version. Adjust the seasonings as needed.
• Sharing with Others: If you have more soup than you can consume, consider sharing it with friends, family, or neighbors who would appreciate a delicious and comforting meal.

25-Minutes Chicken Cabbage And Soba Soup – Craving Nutritional Meal

5 from 10 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

250

kcal

Chicken Cabbage and Soba Soup is a comforting and flavorful dish that combines tender chicken, nutritious cabbage, and delicate soba noodles in a savory broth. This soup offers a balance of textures and flavors, with the umami of chicken and soy sauce, the freshness of cabbage, and the satisfying chewiness of soba noodles.

Ingredients

• 1/2 lb 1/2 Soba (Buckwheat Noodles)

• 6 Cups 6 Chicken Stock, Homemade Or Low-Sodium Store-Bought

• 1-2 Tbsp 1-2 Reduced-Sodium Soy Sauce

• 1-Inch Piece 1-Inch Fresh Ginger Root, Peeled And Sliced Into “Coins”

• 4 Cups 4 Napa Cabbage, Shredded

• 2 Cups 2 Cooked Chicken, Chopped

• Sriracha Sauce (Optional) (To Taste)

• Hoisin Sauce (Optional) (To Taste)

Step-By-Step Directions

• In a 3-quart or larger saucepan, bring 6 cups of water to a boil. Add the soba noodles and cook for 3 minutes or until the noodles are almost cooked through. Drain and set aside.
• In a 4-quart or larger stockpot, bring the chicken stock, soy sauce, and grated ginger to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
• Add the shredded cabbage, cooked chicken, and soba noodles to the stockpot. Continue to cook for 10 minutes, allowing the flavors to meld together.
• Ladle the soup into individual bowls. Optionally, provide Sriracha and hoisin sauce for each person to season the soup according to their taste preferences.
• Serve the Chicken Cabbage and Soba Soup hot, and enjoy!
• Additional Options
  Customize the soup by adding vegetables like sliced mushrooms, bok choy, or bell peppers during step 3.
  Add a pinch of red pepper flakes or chili powder to the soup for a spicy kick during step 2.
  Garnish the soup with fresh cilantro, green onions, or sesame seeds for added flavor and visual appeal.
• EQUIPMENT LIST
• Soup Pot/Stockpot
• Ladle
• Wooden Spoon/Spatula
• Cutting Board And Knife
• Immersion Blender/Blender
• Soup Bowls

Notes

• Feel free to adjust the seasonings and ingredients according to your taste preferences. Add more soy sauce for a saltier flavor, or incorporate additional spices and herbs to enhance the soup’s aroma and depth of flavor.
• If you want a thicker soup, dissolve a tablespoon of cornstarch in water and add it to the simmering soup. Allow it to cook for a few more minutes until the soup thickens to your liking.
• For added protein, consider adding cooked tofu cubes or shredded cooked chicken towards the end of cooking.
• Remember to store any leftovers properly in the refrigerator or freezer to ensure food safety and maintain the soup’s freshness.
• Serve the soup hot and enjoy it as a satisfying and nourishing meal or paired with your favorite side dishes.

Nutrition Table

• Author
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Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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