Hearty comfort food at its finest, this Chicken Cabbage White Bean Soup is full of fresh vegetables, protein, and complex carbohydrates for a complete meal! The perfect healthy dinner recipe for the chilly fall and winter months.

Large bowl of chicken, cabbage and white bean soup with spinach and lemon. A gold spoon inside and a bowl of lemon wedges.

When it comes to homemade soups, I often ask myself what I’m craving and toss it all in the pot. This very thought process was my inspiration for this Chicken Cabbage and White Bean Soup!

I took a page out of my very own Ground Beef and Cabbage Soup when making this recipe, as I remembered how magical cabbage is in soup. It truly steals the show, and is by far the most underrated soup ingredient!

The combination of hearty cabbage, white beans, and chicken makes a magically filling meal that will leave you feeling full and satisfied without going into a food coma.

It is perfect for chilly evenings and makes a great light lunch too. I highly recommend it for those like me who try to keep their diet whole food based and also enjoy feeling full.

Big bowl of chicken and cabbage soup with a small bowl of sliced lemons.

Let’s discuss the simple ingredients for this hearty soup recipe. You can find the full list of ingredients at any grocery store!

Ingredients for Chicken Cabbage and White Bean Soup:

Chicken Thighs: Our high protein star of the show, we use boneless skinless chicken thighs. I prefer thighs over chicken breasts because they result in a more flavorful, tender result.

Onion and Garlic: Fresh onion and garlic provides a big backdrop of flavor so that the soup has a classic comforting appeal.

Avocado Oil: Needed to sauté the onion and garlic, we need a quality cooking oil.

Green Cabbage: A small head of cabbage adds a heartiness to the soup as it adds volume and soft texture.

Brown Rice: Some complex carbs make this a balanced meal so that we’re getting adequate protein, fiber, and carbohydrates.

White Beans: Beans bring that delightful squishy texture we all love so dearly. They also contribute some plant-based protein, fiber, and carbs.

Baby Spinach: Fresh spinach adds Vitamins, minerals, and antioxidants for a bigger nutrient punch.

Lemon Zest: I like adding a little lemon zest to bring a zing of additional flavor. It is entirely optional!

Chicken Broth: Our soupy liquid. I like using chicken bone broth, but any kind of chicken stock, beef stock, or vegetable broth will work.

Salt and Pepper: Season the soup to taste using salt and pepper. If the soup tastes at all bland to you, continue adding a small amount of salt until the flavors begin to shine.

Recipe Customizations:

If you have a parmesan rind on hand, toss it into the soup! It will add more rich flavor.
Use your favorite fresh vegetables here. Carrots, celery, cauliflower, broccoli, diced tomatoes, bok choy, etc. are all great options.
Looking for a little spice? Toss in some red pepper flakes.
Use any kind of beans you enjoy, including black beans, garbanzo beans, pinto beans, creamy cannellini beans, etc.
If you’re a bean lover, I suggest adding a second can of beans.

Swap out the raw chicken for rotisserie chicken to save some time. You will only need to cook the soup for 20-30 minutes with this time-saving swap.

How to Make Chicken Cabbage and White Bean Soup:

Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium-high heat. Sauté the onion, stirring occasionally, until it has softened and is starting to turn slightly golden brown, about 8 minutes.

Stir in the garlic and cook for another 1-2 minutes, until fragrant.

Large pot with onions and chicken inside.

Transfer the chicken thighs, chicken broth, and brown rice to the soup pot. Cover and bring it to a full boil. Add in the chopped cabbage and lemon zest and replace the cover. Cook at a gentle boil over medium-low heat for 1 hour.

Large soup pot full of soup with cabbage and lemon zest.

Use tongs to remove the chicken thighs from the soup and transfer them to a cutting board. Use two forks to shred the chicken. Place the chicken back into the pot with the rest of the soup.

Add in the white beans and chopped baby spinach and cover. Return the soup to a gentle boil if it isn’t there already and cook for 5 minutes to allow the spinach to wilt and the beans to heat up.

Taste the soup for flavor and add sea salt, black pepper, and/or fresh lemon juice to your personal taste. If you do dairy, feel free to grate some fresh parmesan cheese over your soup for serving.

Full pot of soup with spinach, rice, cabbage, and chicken, ready to serve.

Storage Options:

Refrigerator: Store soup in an airtight container in your refrigerator for up to 1 week.
Freezer: Double bag the soup in freezer bags or large zip lock bags (or transfer to a freezer-safe container) and freeze for up to 3 months.

Large bowl of chicken soup with spinach, white beans

The next time you’re craving a belly-warming filling meal, whip up this easy recipe! I love the idea of using it as a meal prep recipe to put on repeat for busy weeknights.

If you love making homemade soups, also try out these reader favorites.

More Hearty Soup Recipes:

Enjoy this great recipe on regular rotation!