Stovetop Chicken & Dill Cabbage Soup with Carrot-Celery Broth (Early-Spring ‘Reset’ Dinner)
A cozy, not-too-heavy slow-simmered soup built on classic aromatics and chicken broth—then finished with bright dill and tender chicken. It’s the kind of “reset dinner” that feels nourishing, especially in early March.
Back to full listIngredients
- Simple Truth Organic® Fat Free Free Range Chicken Broth, 32 oz 1 carton (32 oz) $1.99 (sale)
- Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs, 1 lb 1 lb $4.49 (sale)
- Green cabbage, 1 lb (use about 1/2 lb) ~1/2 lb cabbage (about 1/4 medium head) $1.49
- Carrots, 1 lb 2 medium carrots $1.69
- Celery (Sleeved Celery), 1 lb 3 celery ribs $2.49
- Jumbo Yellow Onions, 1 lb 1 medium onion $1.29 (sale)
- Simple Truth Organic® Baby Dill, 0.5 oz 2 tbsp chopped $2.79
- Pantry: olive oil 1 tbsp —
- Pantry: salt, black pepper to taste —
- Pantry: bay leaf (optional) 1 —
- Pantry: lemon juice or vinegar (optional) 1–2 tsp —
Instructions
- Prep: Dice 1 medium onion. Slice 3 celery ribs. Slice 2 medium carrots into half-moons. Thinly slice about 1/2 lb green cabbage into ribbons. Chop 2 tbsp fresh dill.
- Prep chicken: Pat dry 1 lb boneless skinless chicken thighs. Season with 3/4 tsp salt and 1/4 tsp black pepper. Cut into bite-size pieces (or leave whole and shred later).
- Build base (stove): Heat 1 tbsp olive oil in a medium soup pot over medium heat. Add diced onion, sliced celery, and sliced carrots with 1/2 tsp salt. Cook 6–8 minutes, stirring, until softened and lightly sweet.
- Simmer: Add sliced cabbage and cook 2 minutes to wilt slightly. Pour in 32 oz chicken broth plus 1 cup water. Add 1 bay leaf (optional). Bring to a gentle boil.
- Cook chicken: Add seasoned chicken thighs to the pot. Reduce heat to a steady simmer and cook 15–18 minutes, stirring occasionally, until chicken is cooked through and tender.
- Finish texture: If you left thighs whole, remove them to a plate, shred with two forks, and return to the pot. Simmer 3 minutes more to marry flavors.
- Brighten: Stir in 2 tbsp chopped dill. Taste and adjust with salt and black pepper. Add 1–2 tsp lemon juice or vinegar (optional) to wake everything up.
- Serve: Ladle into 2 big bowls. Extra dill on top is great. If you want more heft, add a slice of bread on the side (not priced).
Cook time: 55 minutes
Estimated cost: $15–20
Health notes: ~550–750 calories per serving (depends on sausage amount). Good protein; lots of fiber and micronutrients from cabbage/carrot/celery. For lower saturated fat, choose chicken thigh or breast instead of sausage, and skim any fat from the surface before serving.
Drink pairing: This is all about refreshment: high-acid whites or very light reds work best. Avoid heavy oak; you want the herbs and broth to stay the focus.