Simple Chinese Cabbage Chicken Soup

This is the soup you make when you need something warm, nourishing, and on the table in 15 minutes flat.

Hot chicken broth is really doing all the work here. Sliced napa cabbage goes in for just 30 seconds, barely enough to wilt but long enough to soften the crunch.

A dash of soy sauce seasons the broth, and sliced green onions and fresh coriander scattered on top bring color and fragrance.

It’s the kind of clean, restorative bowl that feels like a reset button, whether you’re fighting a cold or just need something gentle after a heavy week.

Chef Tips

• The quality of your chicken broth makes or breaks this soup. With so few ingredients, there’s nowhere to hide. Use homemade stock or a high-quality low-sodium brand.
• Don’t overcook the cabbage. Thirty seconds keeps it bright green with a slight crunch. Anything longer turns it limp and sulfurous.
• Add a few thin slices of fresh ginger to the broth while it heats for an extra layer of warmth that pairs naturally with the napa cabbage.
• Float a drizzle of toasted sesame oil on top right before serving. It’s not in the recipe, but it transforms the bowl.