Introduction

Remember those evenings when you just crave something warm, comforting, and oh-so-flavorful, but your energy levels are running on empty? I totally get it! That’s exactly when this 10-Minute Asian Chicken and Cabbage Soup swoops in to save the day. It’s like a warm hug in a bowl, and the best part? You can have it on the table faster than you can decide what to watch on TV. Seriously, this recipe is pure magic for busy weeknights!

Why You’ll Love This Recipe

Fast: We’re talking 10 minutes from start to finish. Yep, you read that right!
Easy: Minimal chopping, minimal fuss, maximum flavor.
Giftable: Perfect for new parents, sick friends, or just a thoughtful gesture for someone you love.
Crowd-pleasing: Even picky eaters usually adore this light yet satisfying soup.

Ingredients

Let’s gather our goodies! These are simple, pantry-friendly ingredients that come together beautifully.

2 teaspoons toasted sesame oil: This adds such a wonderful nutty aroma and depth.
1 tablespoon minced ginger: Fresh ginger is key here for that zing!
1 clove minced garlic: Because what good soup doesn’t have garlic?
1 teaspoon chili paste (optional): For a little kick, but totally skip it if you prefer mild.
4 cups low-sodium chicken broth: The base of our delicious soup.
2 tablespoons low-sodium soy sauce: Adds that savory umami flavor.
2 tablespoons rice vinegar: For a touch of brightness that cuts through richness.
2 tablespoons hoisin sauce: This sweet and savory sauce is a game-changer.
1 cup shredded cooked chicken breast (e.g., rotisserie): Rotisserie chicken is your best friend for speed!
2 cups shredded cabbage: Think of it as adding a lovely fresh crunch that softens perfectly.
Salt and pepper to taste: The finishing touches.
Fresh cilantro and thinly sliced jalapeño for garnish (optional): These are like the pretty accessories that make the soup truly shine!

How to Make It

Alright, let’s get cooking! Grab your favorite pot and let’s make some magic happen.

Warm it up: Pop your pot or Dutch oven on the stove over medium heat and add the toasted sesame oil. Let it get nice and warm.
Aromatic start: Toss in your minced ginger and garlic. Give them a good sauté for about 30 seconds until you can smell their amazing fragrance. This is where the flavor foundation is built!
Spice it up (if you dare!): If you’re going for a little heat, stir in that chili paste now.
Broth base: Pour in the chicken broth, soy sauce, rice vinegar, and hoisin sauce. Give it a good stir and bring it all to a gentle simmer.
Add the stars: Now, gently add your shredded cooked chicken and the shredded cabbage to the simmering broth.
Simmer to perfection: Let everything simmer for about 5-7 minutes. You want the cabbage to be tender but still have a little bit of life to it.
Taste and season: This is your moment! Taste the soup and add salt and pepper as needed. Sometimes the broth and sauces are salty enough, so start small!
Serve it up: Ladle this comforting soup into your favorite bowls.
Garnish and enjoy: Sprinkle with fresh cilantro and those pretty jalapeño slices if you’re feeling fancy. Dive in and savor every warm, delicious spoonful!

Substitutions & Additions

This recipe is super adaptable, so feel free to make it your own!

Chicken: Don’t have cooked chicken? You can quickly pan-fry some thin chicken cutlets or even use leftover cooked turkey.
Vegetables: Feel free to toss in some pre-shredded carrots, baby spinach in the last minute of simmering, or even some frozen peas for extra color and nutrition.
Noodles: If you want to make it a bit more substantial, add a handful of cooked ramen noodles or soba noodles right before serving.
Broth: Vegetable broth works beautifully if you want to keep this vegetarian-friendly (just ensure your hoisin sauce is also vegetarian).

Tips for Success

A few little tricks to make this soup even more amazing!

Prep Ahead: Mince your ginger and garlic ahead of time and store them in an airtight container in the fridge. That’s one less step when you’re in a rush!
Don’t Overcook the Cabbage: You want it tender, not mushy. A quick 5-7 minute simmer is usually perfect.
Rotisserie Chicken is Your Bestie: Seriously, grab one! It’s a lifesaver for quick meals. Just shred it right off the bone.
Taste As You Go: Soy sauce and hoisin can vary in saltiness. Always taste before you add extra salt!

How to Store It

Leftovers are a good thing! This soup is best enjoyed fresh, but you can absolutely store it.

Let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for about 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat or in the microwave. You might need to add a splash more broth or water to loosen it up.

FAQs

Got questions? I’ve got answers!

Is this soup spicy?

The chili paste is optional, so you can easily make it mild. If you love heat, add a little more chili paste or a pinch of red pepper flakes!

Can I make this soup ahead of time?

You can certainly prep the ingredients ahead (mince ginger and garlic). While the soup itself is best enjoyed fresh due to the cabbage texture, it stores and reheats well for a few days.

What kind of chicken should I use?

Cooked chicken is essential for this speedy recipe. Rotisserie chicken is ideal because it’s already flavorful and tender. You can also use leftover roasted chicken or quickly pan-fried chicken breast.

Can I add more vegetables?

Absolutely! Feel free to toss in some baby spinach, frozen peas, or shredded carrots for extra color and nutrients. Just add them during the last few minutes of simmering.

10-Minute Asian Chicken and Cabbage Soup

A quick, comforting, and flavorful chicken and cabbage soup perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Servings 4 servings

Equipment

Pot or Dutch oven

Ingredients

Main ingredients

2 teaspoons toasted sesame oil
1 tablespoon minced ginger Fresh ginger is key
1 clove minced garlic
1 teaspoon chili paste Optional, for a little kick
4 cups low-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 cup shredded cooked chicken breast e.g., rotisserie chicken
2 cups shredded cabbage
salt and pepper to taste
fresh cilantro for garnish, optional
thinly sliced jalapeño for garnish, optional

Instructions

Pop your pot or Dutch oven on the stove over medium heat and add the toasted sesame oil. Let it get nice and warm.
2 teaspoons toasted sesame oil
Toss in your minced ginger and garlic. Give them a good sauté for about 30 seconds until you can smell their amazing fragrance. This is where the flavor foundation is built!
2 teaspoons toasted sesame oil
If you're going for a little heat, stir in that chili paste now.
2 teaspoons toasted sesame oil
Pour in the chicken broth, soy sauce, rice vinegar, and hoisin sauce. Give it a good stir and bring it all to a gentle simmer.
2 teaspoons toasted sesame oil
Now, gently add your shredded cooked chicken and the shredded cabbage to the simmering broth.
2 teaspoons toasted sesame oil
Let everything simmer for about 5-7 minutes. You want the cabbage to be tender but still have a little bit of life to it.
Taste the soup and add salt and pepper as needed. Sometimes the broth and sauces are salty enough, so start small!
2 teaspoons toasted sesame oil
Ladle this comforting soup into your favorite bowls.
Sprinkle with fresh cilantro and those pretty jalapeño slices if you're feeling fancy. Dive in and savor every warm, delicious spoonful!
2 teaspoons toasted sesame oil

Notes

This recipe is super adaptable. Feel free to add other vegetables like shredded carrots, baby spinach, or frozen peas. For a more substantial meal, add cooked ramen or soba noodles. Vegetable broth can be used for a vegetarian option.