Poor Man’s Chicken & Cabbage Soup – Big Pot, Small Budget!

Poor Man’s Chicken & Cabbage Soup — Overview

A one-pot, budget-friendly soup that serves about 6. Presented by Rick from the Backyard Chef channel. He uses simple ingredients (chicken, cabbage, potatoes) and a few pantry staples to make a hearty meal.

Ingredients

• 1 whole white cabbage (or any cabbage), cubed or shredded
• Chicken thighs, boneless skinless — cut into bite-size pieces (enough to feed ~6)
  • Substitutions: chicken breast (may turn rubbery), shredded precooked chicken, or other meats suitable for soup
• 2 large potatoes, cut into chunks
• 1–2 carrots, diced
• 1 onion, diced
• A little garlic, minced
• Olive oil (for sautéing) — or butter, or a combination
• Optional: butter (Rick adds some for flavor)
• Salt and seasoning to taste
• Pinch dried thyme
• 1 bay leaf
• Chicken stock from a cube (dissolved in water) — enough to cover/loosen the soup
• 1 tablespoon flour
• Optional: 1 tablespoon tomato purée / tomato paste
• Optional: a small handful of pasta (to add body and stretch the meal)

Equipment & prep

• Large pan, wok or (preferably) a big stovetop pot
• Cutting board and knife
• Bowl for holding cabbage
• Spoon/spatula for stirring
• Lid (optional — helps wilt cabbage faster)

Method

1. Prep

   • Cube or shred the cabbage and place in a bowl.
   • Cut chicken thighs into bite-size pieces.
   • Cube potatoes, dice carrot and onion, mince garlic.

2. Begin sauté

   • Heat oil (and optionally some butter) in the pot.
   • Add carrot and onion; sauté a couple of minutes until starting to soften.
   • Add garlic and cook about 30 seconds to remove raw garlic flavor.

3. Add chicken

   • Clear space in the pan and add chicken pieces.
   • Lightly season (be mindful of salt if using a stock cube).
   • Brown slightly for color but do not fully cook.

4. Add flour

   • Stir in about 1 tablespoon flour and cook ~1 minute to remove the raw flour taste (helps thicken the broth slightly).

5. Add potatoes and cabbage

   • Add potatoes.
   • Gradually add the cabbage, stirring to wilt; add in batches if needed. Cover briefly with a lid to help wilt if desired.

6. Add stock and aromatics

   • Add dissolved chicken stock to loosen the mixture and cover the vegetables.
   • Add a pinch of dried thyme and 1 bay leaf.
   • Bring back to a boil.

7. Optional enrichments

   • Stir in 1 tablespoon tomato purée/paste for extra depth (optional).
   • Add a small handful of pasta to add body and stretch the soup.

8. Simmer

   • Cook uncovered (or with lid if preferred) for about 25–30 minutes, stirring occasionally.
   • Cook until potatoes and cabbage are soft and pasta (if used) is cooked.

9. Finish & serve

   • Taste and adjust seasoning.
   • Serve hot as a full one‑pot meal of broth, chicken, potatoes and cabbage.

Chef tips & cautions

• Thighs are preferred for flavor; breasts may become rubbery when boiled in soup.
• Any type of cabbage works — cube or shred as you prefer.
• Watch salt levels when using a stock cube; adjust toward the end.
• Cook the flour about 1 minute to remove the raw taste.
• Add cabbage in batches so it wilts without overfilling the pot.
• Stir occasionally to prevent sticking or burning on the bottom.
• A small handful of pasta stretches the meal and adds body — don’t overdo it.
• Tomato paste (1 tbsp) adds depth but is optional.

Variations

• Swap chicken for other meats or use shredded cooked chicken.
• Use chicken breast if preferred (note the texture difference).
• Omit or increase the pasta for more bulk.
• Use butter instead of oil, or both.
• Omit or add the tomato purée to taste.

Serving suggestions

• Serve hot in bowls as a hearty one‑pot meal. Feeds approximately six.

Source

• Video/channel: Backyard Chef — Rick.