1. Sauté the vegetables
Heat the olive oil in a large soup pot over medium heat.
Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds.
2. Add the chicken and broth
Pour in the chicken broth.
Add the chicken, potatoes, cabbage, thyme, parsley, black pepper, and bay leaf.
Bring the soup to a gentle boil.
3. Simmer
Reduce the heat to low, cover, and simmer for approximately 25–30 minutes, or until the chicken is completely cooked and tender.
4. Shred the chicken
Remove the chicken from the pot and place it on a plate.
Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the soup.
5. Finish the soup
Taste and add salt as needed.
Remove the bay leaf.
Stir in the fresh dill and parsley. Add a splash of lemon juice if you like a brighter flavor.
Simmer for another 3–5 minutes.
6. Serve
Ladle the hot soup into bowls and garnish with additional fresh dill or parsley.
Serve with warm crusty bread or crackers.
Tip: For an even richer soup, use chicken thighs instead of chicken breasts. The extra flavor makes every spoonful delicious!
One bowl is never enough! 🍲❤️
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