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Chicken Soup with Charred Cabbage

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This chicken soup with charred cabbage is a restorative and deeply savoury dish that makes excellent use of a Sunday roast leftovers. By simmering the chicken carcass with shiitake mushroom stems and garlic, you create a quick, umami-rich broth that tastes far more complex than the short cooking time suggests. The addition of charred cabbage provides a wonderful smoky depth and a pleasing texture that elevates this beyond a standard bowl of soup.

As a high-protein meal, this recipe is both nourishing and lighter than traditional creamy soups, making it a perfect midweek dinner. The combination of tender shredded chicken and earthy mushrooms provides plenty of substance, while a final drizzle of chilli oil adds a subtle heat. Serve it on its own for a healthy, warming lunch or with a slice of crusty bread to soak up every drop of the aromatic broth.

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Ingredients for Chicken Soup with Charred Cabbage

  • 1 cooked chicken carcass (from a store-bought rotisserie or homemade roast chicken), plus 230g shredded skinless roast chicken meat

  • 230g shiitake mushrooms, stems reserved, caps torn in half

  • 6 garlic cloves, crushed

  • 1 teaspoon kosher salt, plus more

  • 2 tablespoons extra-virgin olive oil

  • 1 medium head of green cabbage (about 450g .), cored, sliced into 1/2"-thick ribbons

  • Freshly ground black pepper

  • Chilli oil (for serving

  • optional)

How to make Chicken Soup with Charred Cabbage

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Bring chicken carcass, shiitake stems, garlic, 1 teaspoon salt, and 1925ml water to a boil in a large pot, skimming foam from surface as needed. Cover pot and reduce heat to medium. Simmer 15 minutes. Strain broth through a fine-mesh sieve into a large bowl. Rinse out pot, then pour broth back in.

Meanwhile, heat oil in a large skillet over medium-high. Cook mushroom caps, stirring occasionally, until golden brown and softened, 7–9 minutes. Transfer mushrooms to a plate; season with salt.

Add cabbage to same skillet, press into an even layer, and cook, undisturbed, 2 minutes; season with salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred and tender in some spots and still crisp in others, about 2 minutes.

Add mushrooms, cabbage, and shredded chicken to broth and cook over medium heat just until chicken is warmed through, about 3 minutes. Season soup with salt and pepper. Divide among bowls and drizzle with chilli oil if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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