This Ginger & Lemongrass Chicken Cabbage Soup is a recipe I turn to when I want something comforting and nourishing. Bone-in chicken legs gently simmer with charred onions, ginger and lemongrass to create a deeply savoury broth that’s fragrant, light and incredibly satisfying. Once the chicken is fall-apart tender, it’s shredded back into the broth with sweet cabbage before being finished with fresh coriander, spring onions and a little chilli.
Although this soup is delicious on its own, I almost always serve it over steamed rice. The rice soaks up the fragrant broth, turning a simple bowl of soup into a meal that’s hearty enough for dinner yet still feels light and wholesome. It’s simple cooking at its best: humble ingredients transformed into something deeply comforting.
Why You’ll Love This Chicken Cabbage Soup
- A deeply flavoured homemade broth. Charring the onions and ginger before simmering them with lemongrass creates an aromatic broth that tastes like it’s been cooking all day.
- Comforting yet nourishing. Tender chicken, plenty of cabbage and a light, fragrant broth make this a satisfying meal that never feels heavy.
- High in protein and packed with vegetables. Chicken legs and cabbage make this a wholesome, well-balanced meal that’s as nutritious as it is delicious.
- Perfect for meal prep. The broth develops even more flavour overnight, making leftovers every bit as delicious.
- Easy to adapt. Enjoy it as a light soup or serve it over rice for a heartier, more substantial meal.
The Secret to a Deeply Flavoured Broth
The broth is what sets this Ginger & Lemongrass Chicken Cabbage Soup apart. Rather than relying on hours of simmering, this recipe builds flavour by layering a handful of simple ingredients. Each brings something different to the pot.
Everything starts with charring the onions and ginger. Those caramelised surfaces add depth and a subtle sweetness that you simply can’t achieve by simmering them from raw. Bruised lemongrass then infuses the broth with fresh citrusy notes, while soy sauce and oyster sauce add savoury richness and balance. Finally, the chicken legs slowly release their flavour into the broth as they cook, creating a stock that’s rich, fragrant and deeply satisfying.
It’s a simple technique, but the result is a broth that tastes more complex than the sum of its part.
Why Charring the Onion and Ginger Makes Such a Difference
Charring the onions and ginger might seem like a small step, but it has a huge impact on the finished Ginger & Lemongrass Chicken Cabbage Soup.
As the cut surfaces caramelise, the onions develop natural sweetness while the ginger mellows and becomes less sharp. Together, they create layers of flavour that give the broth far more depth to the chicken cabbage soup than raw aromatics ever could.
It’s a technique that’s used in many of the world’s most flavourful broths, and for good reason. Spending just a few minutes charring the aromatics transforms this Ginger & Lemongrass Chicken Cabbage Soup from good to exceptional.
Why Chicken Legs Make the Best Broth
If you want the most flavourful Ginger & Cabbage Chicken Cabbage Soup, I highly recommend using chicken legs.
As they gently simmer, the bones enrich the broth while the meat becomes beautifully tender. The result is a broth with far more depth than you’d get from boneless chicken, along with juicy meat that’s easy to shred straight back into the soup.
You can substitute boneless chicken if that’s what you have, but you’ll lose some of the richness that makes this broth so special. For me, chicken legs are well worth the extra few minutes it takes to remove the meat from the bones. Plus, they’re cheaper!
Why Cabbage Works So Well in Chicken Soup
Cabbage might not be the first vegetable that comes to mind when you think of chicken soup, but it’s one of my favourites. As it simmers, it softens just enough to become sweet and tender while still retaining a little bite, adding both texture and freshness to the finished dish.
Almost any green cabbage works well here. I tend to use sweetheart or hispi cabbage when I can find it because it’s naturally sweeter and more tender, but white or savoy cabbage are excellent choices too. Just avoid red cabbage, as it will change both the colour and flavour of the broth.
Why I Love Serving This Chicken Cabbage Soup with Rice
Although this Ginger & Lemongrass Chicken Cabbage Soup is delicious on its own, I almost always serve it over steamed rice. The rice absorbs the fragrant broth, making every mouthful even more satisfying and turning a light soup into a complete meal.
It’s also a great way to stretch the soup a little further, making it perfect for feeding a family or getting a few extra portions from a single batch. If you prefer a lighter meal, simply serve it without the rice – it’ll still be every bit as comforting.
Make Ahead, Storage & Freezing
One of the things I love most about this Ginger & Lemongrass Chicken Cabbage Soup is that it tastes even better the next day. As the soup sits, the flavours continue to develop, making it a great recipe for meal prep.
- Leftovers: Store leftover chicken cabbage soup in an airtight container in the fridge for up to 3 days. The broth becomes even more flavourful overnight. Reheat gently over a medium-low heat until piping hot before serving.
- Freeze: Allow the soup to cool completely, then freeze for up to 3 months. Defrost overnight in the fridge before reheating gently until piping hot. If you know you’ll be freezing the soup, you may prefer to slightly undercook the cabbage so it retains more texture after thawing.
Frequently Asked Questions
Can I use chicken thighs instead of chicken legs for this chicken cabbage soup?
Yes. Bone-in, skin-on chicken thighs work well and still produce a rich, flavourful broth. I prefer chicken legs because they contain a little more connective tissue, which gives the broth extra body.
Can I use chicken breast?
You can, but I don’t recommend it. Chicken breast won’t produce the same depth of flavour as chicken legs, and it will dry out during the long simmer. Bone-in chicken legs are by far the best choice for both the broth and the shredded meat.
What’s the best cabbage to use?
Sweetheart, hispi, white and savoy cabbage all work well. My first choice is sweetheart or hispi because they’re naturally sweet and become beautifully tender while still holding their shape. Avoid red cabbage, as it will alter both the flavour and colour of the soup.
Can I make this chicken cabbage soup spicy?
Absolutely. I like to finish the soup with sliced red chilli and a drizzle of chilli oil, but you could also stir chilli crisp into individual bowls if you prefer.
More Comforting Soup Recipes You’ll Love
If you enjoyed this Ginger & Lemongrass Chicken Cabbage Soup, here are a few more comforting soup recipes I think you’ll love.
- Golden Thai Curry Chicken Noodle Soup – A rich, fragrant coconut curry broth with tender chicken, noodles and fresh herbs.
- Miso Mushroom Noodle Soup – An umami-rich noodle soup with mushrooms, miso and plenty of comforting flavour.
- Teriyaki Pork Miso Ramen – A deeply savoury ramen topped with sticky teriyaki pork and a rich miso broth.
- Spiced Red Lentil Soup – A creamy, warming lentil soup that’s packed with spices and perfect for cooler days.
- Harissa Butternut Squash Soup – A velvety butternut squash soup with smoky harissa and warming spices.
Ginger & Lemongrass Chicken Cabbage Soup
This Ginger & Lemongrass Chicken Cabbage Soup is comforting, deeply savoury and packed with fresh aromatics. Chicken legs are gently simmered with charred onions, ginger and lemongrass to create a beautifully fragrant broth before being shredded and returned to the pot with tender cabbage. Finished with fresh coriander, spring onions and a little chilli, it’s delicious on its own or ladled over rice for a heartier meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 tbsp vegetable oil (or any neutral oil)
- 2 onions, halved
- 75g fresh ginger, halved lengthways
- 6 lemongrass stalks, tough outer layers removed and bruised
- 1.5 litres water
- 3 tbsp light soy sauce
- 3 tbsp oyster sauce
- 1 tsp chicken powder or 1 chicken stock cube
- 4 chicken legs
- 1 small sweetheart, hispi, white or savoy cabbage (not red), thinly sliced
- 25g fresh coriander, finely chopped
- 2 spring onions, thinly sliced
- 1 red chilli, thinly sliced (optional)
To serve (optional):
- cooked rice
- chilli oil
Instructions
- Heat the vegetable oil in a large Dutch oven or saucepan over a medium-high heat. Add the onion and ginger, cut-side down, and cook without moving them until deeply charred, 2 to 3 minutes.
- Turn the onion and ginger over, then add the bruised lemongrass, water, light soy sauce, oyster sauce and chicken powder (or stock cube). Stir to combine and bring to a gentle simmer.
- Add the chicken and return the broth to a gentle simmer. Skim off any scum that rises to the surface (don’t worry if you don’t get it all), then cover, reduce the heat to medium-low and cook for 1 hour, or until the chicken is very tender.
- Transfer the chicken to a plate and leave it until cool enough to handle.
- Using a spider or slotted spoon, remove the onion, ginger and lemongrass from the broth. Alternatively, strain the broth through a sieve into a large bowl or jug, then return it to the pot.
- Bring the broth back to a gentle simmer. Add the cabbage and cook for 3 to 4 minutes, or until tender but still retaining a little bite.
- Meanwhile, remove the skin and bones from the chicken, then shred the meat into bite-sized pieces.
- Return the shredded chicken to the soup and stir until heated through.
- Remove the pot from the heat and stir through the coriander, spring onions and chilli, if using. Taste and season with salt, if needed.
- Serve the soup as it is, or ladle it over cooked rice for a heartier meal. Finish with a drizzle of chilli oil, if you like.
Notes
Char the aromatics well. The dark caramelisation on the onions and ginger adds depth and complexity to the broth, so don’t be tempted to rush this step.
Use chicken legs. They produce a richer, more flavourful broth than boneless chicken and stay beautifully tender after an hour of simmering.
Don’t overcook the cabbage. It should be tender but still have a little bite, adding freshness and texture to the finished soup.
Rice is optional, but highly recommended. I love serving this soup over steamed rice, which soaks up the fragrant broth and turns it into an even more satisfying meal.
