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Savoy Cabbage & Chicken Soup

This vegetable-rich soup with lean chicken smells divine and is both healthy and delicious. It's the perfect comfort food for lunch or light dinners on chilly days. The fresh dill and dollop of sour cream and helps bring all of the wonderful flavours together. Lean chicken adds protein and staying power.
Serves: 10
Prep Time: 30 min
Cook Time: 50 min


2 cloves garlic, fresh, minced
2 cups leeks, fresh, cleaned and sliced
1 tbsp olive oil
10 cups chicken broth, low sodium
2 bay leaves, dried
6 cups savoy cabbage, fresh, shredded
2 cups carrots, sliced or grated
1 ½ cups potatoes, skin on, diced
1 cup celery, sliced
2 tomatoes, red, ripe, large, diced
4 cups chicken, cooked, chopped into bite size pieces
1 tsp Dijon mustard, prepared
½ tsp sea salt
½ tsp black pepper, freshly ground
¼ cup parsley, fresh, chopped
¼ cup dill, fresh, chopped
10 tbsp sour cream, light
10 dill sprigs, fresh (optional garnish)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Mince garlic and slice leeks. Set aside. Heat olive oil over medium heat in a large soup pot. Sauté garlic and leeks for about 10 minutes until vegetables are softened.

  2. Stir in chicken broth, bay leaves, shredded cabbage, grated or sliced carrots, diced potato (skin on), sliced celery, diced fresh tomatoes, cooked chicken cut bite size and Dijon mustard. Cover and bring to a boil. Reduce heat and simmer for about 30 minutes.

  3. Season with sea salt, fresh ground black pepper, chopped parsley and dill. How much salt you add depends on preference and the saltiness of the broth you use. Store bought is usually saltier than home-made. Simmer, with lid on, for about 10 minutes.

  4. To serve, remove bay leaf. Ladle soup into bowls and serve with a dollop of sour cream and a fresh sprig of dill (optional garnish).

Nutrition Info

Per 375 mL serving Amount
Protein26 g
Fat6 g
Saturated Fat2 g
Carbohydrate17 g
Fibre4 g
Sugar4 g
Cholesterol50 mg
Sodium290 mg
Per 375 mL serving % Daily Value
Vitamin A90
Vitamin C45
Vitamin B634
Vitamin B1225