A comforting and hearty Greek soup bursting with fresh, zesty flavors!
My Greek lemony chicken and cabbage soup is one of the most cozy and delicious soups you’ll eat. Tender chicken, sweet cabbage, and aromatic vegetables come together in a light yet satisfying broth enriched with a silky avgolemono (egg-lemon) sauce for the perfect tangy finish. This versatile soup can be made with or without rice or orzo and is a wonderful way to warm up any day.
If you like the classic Greek Avgolomono chicken soup, which is chicken, orzo, or rice, and lemony sauce, you’ll love this because it’s basically the same soup with the addition of cabbage. The cabbage adds a little sweetness with lots of flavor and nutrition. We’re all trying to get more veggies in our meals these days, and this is a perfect way to do it. It’s easy to prepare, full of wholesome ingredients, and an authentic taste of Greek tradition!
Why will I make this often?
Tender, juicy chicken,
Soft, leafy cabbage
Caramelized veggies
Plump, flavor-packed rice
Bright, lemony broth.
What are the soup ingredients?
Olive oil -your favorite to sauté the veggies and add rich flavor.
Chicken -I like to use a whole chicken, but you can use bone-in chicken pieces.
Onion -finely chopped to release tons of oniony flavor.
Carrots -diced into bite-size pieces to caramelize and add a bit of sweetness to the soup and balance the acidity of the lemon.
Garlic cloves -grated or ground to melt into the soup and add a slight nuttiness.
Chicken broth -use the leftover stock from cooking the chicken for the most flavorful soup, but you could use store-bought if you’d like. I cook my chicken in store-bought chicken stock or broth for the most concentrated flavor.
Cabbage –shredded from a fresh head of cabbage, or I like to buy pre-shredded in a bag.
Arborio rice -or orzo pasta if you prefer, or that’s what you have. Be sure it’s uncooked so it soaks up all the delicious flavor of the soup broth. You can skip the rice or orzo altogether for a low-carb or lighter version of the soup.
Salt & black pepper -the duo that brings it all together and enhances the soup.
Parsley -Finely chopped for garnish at the end to add a little fresh herbiness.
What do I need for avgolemono egg-lemon sauce?
Egg yolks -creates the most creamy, silky, rich sauce
Lemon juice -always fresh squeezed because the bottled stuff is only for cleaning.
Corn starch -thickens the sauce for a great soup consistency. For a thicker avgolemono, use two tablespoons of corn starch.
Dried dill -adds cool, fresh herbiness and is the perfect pairing for lemon.
How do I cook the chicken?
Place the whole chicken in a large pot with the chicken broth. Bring to a boil, then reduce to a simmer. Cook for about 40 minutes or until the chicken is fully cooked and tender. Remove the chicken from the pot and set it aside to cool. Once cooled, shred the meat and discard the bones. Reserve the broth.
How do I prepare the soup base?
Heat the olive oil in the same pot over medium heat. Add the onion and carrots, and cook until softened about 5 minutes. Stir in the grated garlic and cook for 1 minute, until fragrant.
What’s the best way to build the soup?
Pour the reserved chicken broth back into the pot with the sautéed vegetables. Add the shredded cabbage and bring the soup to a gentle simmer. If using arborio rice or orzo, stir it in at this stage. Cook for about 15 minutes, or until the cabbage is tender and the rice or orzo is cooked through. Then, season with salt and pepper to taste.
How do I make the avgolemono sauce?
Whisk together the egg yolks, lemon juice, cornstarch, and dill in a medium bowl until smooth. Slowly ladle about 1 cup of the hot broth into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
How do I finish the soup?
Reduce the heat to low. Slowly pour the avgolemono mixture back into the soup, stirring constantly to combine. Cook for 2-3 minutes, but do not let the soup boil, as this could curdle the sauce. Add the shredded chicken back into the soup and heat through. Adjust seasoning if needed.
What’s the best way to serve this soup?
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or pita to soak up every delicious drop of the broth.
Can I make this ahead of time?
This soup can be made ahead and reheated, but avoid boiling once the avgolemono is added. It will change the soup’s texture, and it’s at its best when warmed gently.
Does this soup freeze well?
Leftovers freeze well, but it’s best to freeze the soup before adding the avgolemono sauce so it has the freshest texture.
Do you have more lemony soups?
Youvarlakia Avgolemono: Greek Meatball Soup in Lemon Sauce
Lemony Chicken & Tortellini Soup Avgolemono
Lemony White Bean & Chicken Soup
Instant Pot Greek Lemony Chicken & Orzo Soup
Watch the Video:
Greek Lemony Chicken & Cabbage Soup
A comforting and hearty Greek soup bursting with fresh, zesty flavors! Tender chicken, sweet cabbage, and aromatic vegetables come together in a light yet satisfying broth, enriched with a silky avgolemono (egg-lemon) sauce for the perfect tangy finish. This versatile soup can be made with or without rice or orzo and is a wonderful way to warm up any day. It's easy to prepare, full of wholesome ingredients, and a true taste of Greek tradition!
Ingredients
- 1/4 cup olive oil
- 1 whole (3lb) chicken
- 1 onion, finely chopped
- 2 carrots, diced
- 3 garlic cloves, grated
- 2 quarts chicken broth
- 1 cabbage, shredded
- 1/4 cup uncooked arborio rice or orzo pasta (optional)
- Salt, to taste
- Black pepper, to taste
- Finely chopped parsley, for garnish
For the Avgolemono (Egg-Lemon Sauce):
- 4 egg yolks
- 1/4 cup lemon juice
- 1-2 tablespoons corn starch
- 1/4 teaspoon dried dill
Instructions
Boil the Chicken:
- Place the whole chicken in a large pot with the chicken broth. Bring to a boil, then reduce to a simmer. Cook for about 40 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken from the pot and set it aside to cool. Once cooled, shred the meat and discard the bones. Reserve the broth.
Prepare the Soup Base:
- Heat the olive oil in the same pot over medium heat. Add the onion and carrots, and cook until softened, about 5 minutes.
- Stir in the grated garlic and cook for 1 minute, until fragrant.
Build the Soup:
- Pour the reserved chicken broth back into the pot with the sautéed vegetables.
- Add the shredded cabbage and bring the soup to a gentle simmer. If using arborio rice or orzo, stir it in at this stage. Cook for about 15 minutes, or until the cabbage is tender and the rice or orzo is cooked through.
- Season with salt and pepper to taste.
Prepare the Avgolemono Sauce:
- In a medium bowl, whisk together the egg yolks, lemon juice, corn starch, and dill until smooth.
- Slowly ladle about 1 cup of the hot broth into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
Finish the Soup:
- Reduce the heat to low. Slowly pour the avgolemono mixture back into the soup, stirring constantly to combine. Cook for 2-3 minutes, but do not let the soup boil, as this could curdle the sauce.
- Add the shredded chicken back into the soup and heat through. Adjust seasoning if needed.
Serve:
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or pita.
Notes
- For a thicker avgolemono, use 2 tablespoons of corn starch.
- This soup can be made ahead and reheated, but avoid boiling once the avgolemono is added.
- You can skip the rice or orzo for a lighter version of the soup.
- Leftovers freeze well, but it’s best to freeze before adding the avgolemono sauce for the freshest texture.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
KitchenAid KSM3311XAQ Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart, Aqua Sky Blue -
J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black
-
Dodoni Feta Cheese 14 oz
-
TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5
-
Le Creuset Enameled Cast Iron Signature Chef's Oven with Lid, 7.5 Quart, Shallot
Delicious thank you .. you are amazing 🤩
Thank you so much! I’m so happy you enjoyed it! 🤩 Your kind words mean a lot to me. Enjoy making it again!
In your chicken & cabbage avgolemono soup intro, you mentioned using cornstarch to thicken the soups. My mother taught me to separate the eggs; beating the yolks and whipping the whites so that once the yolks are tempered, fold in the whites for a ‘fluffy’ presentation, otherwise, the beaten whole eggs will just ‘thicken’ the broth.
Otherwise, I do enjoy reading your recipes though I do not cook.
That’s such a beautiful technique! Your mother’s method adds that lovely, airy texture to the avgolemono—almost like a velvety foam on top. It’s a more traditional approach that really elevates the presentation. Thank you for sharing that memory! Even if you don’t cook, I’m so glad you enjoy reading the recipes. 💙
Your recipes look absolutely delicious. I can’t wait to prepare these for my family. Thanks so much.
That means so much—thank you! I’m so happy you’re here and can’t wait for you to try the recipes. I hope your family loves them as much as mine does. Let me know what you make first! 💛