Hearty Chicken and Cabbage Soup Without Tomatoes

This comforting chicken cabbage soup is simple to make with minimal ingredients: onion, carrots, thyme, and cooked chicken. No tomatoes required.

One afternoon I skipped my usual salad and wanted soup instead. Since I often keep cabbage on hand (half Czech over here), it made sense to turn it into a quick pot of soup.

I deliberately left tomatoes out of this recipe — different from the Low Calorie Cabbage Soup already on my site — because sometimes I want a tomato-free option. I also wanted to use very few ingredients for a fast, healthy meal.

What began as a four-ingredient experiment (cabbage, carrot, water, and thyme) ended up evolving with a few small additions into a flavorful, satisfying soup. Even my daughter, who usually says “I don’t like soup,” enjoyed it.

Ingredients and substitutions

• Olive oil and butter — their combination adds richness, especially when using water as the base.
• Yellow onion — provides sweetness and depth.
• Garlic — for aroma and flavor.
• Carrot — adds color, sweetness, and texture.
• Green cabbage — the star ingredient, shredded or thinly sliced.
• Red pepper flakes — optional, for a gentle kick.
• Bay leaves — build savory background flavor.
• Fresh thyme — or a generous pinch of dried thyme.
• Water — or use broth for more savory depth.
• Sea salt — to taste.
• Cooked chicken — shredded or chopped, added at the end for protein.

Directions

This is a brief overview; follow the recipe box below for exact amounts and step order.

Start by heating oil and butter in a large pot. Sauté the onion, garlic, and carrots with a pinch of salt and red pepper flakes until softened. Add the cabbage and cook briefly until it begins to wilt.

Pour in water or broth, add thyme and bay leaves, and bring to a boil. Reduce heat and simmer uncovered for 20–30 minutes, until the cabbage is tender. Stir in chopped cooked chicken just to warm through, adjust seasoning, and serve.

Simmer to your preferred cabbage tenderness—some like it slightly crisp, others prefer it very soft. Serve hot with a simple crusty bread or enjoy on its own for a light meal.

Recipe tips

The first time I made this soup without chicken I found it a bit too light, so I started adding cooked chicken for substance and moisture. Stirring in shredded chicken transforms it into a filling, protein-rich meal.

If you’d like extra flavor, use homemade or store-bought bone broth instead of water. Leftovers keep well and the flavors meld overnight—reheat gently so the chicken stays tender.