Napa Cabbage Soup

This soup is amazing. We have a friend who made this for us and it was so tasty I had to get the recipe from him. If you are like me, soups are a big part of your fall/winter menu. Sorry for the no photos but I just couldn’t wait to share with you this recipe and I didn’t take photos when we had it but will the next time for sure.

Until then try the soup and let me know how it turned out. I never thought I would like cabbage soup (which on a side note always makes me think of Charlie & The Chocolate Factory) but I was never more happy to be wrong.

5 from 1 vote

Napa Cabbage Soup

A great soup for this fall/winter season.
Servings 8 -10
Author Calsang (friend of Toni, the blog author)


  • 2 Napa Cabbages chopped *cut off about an inch from bottom of each and discard
  • 2 boxes of Chicken Broth NO MSG & reduced fat are what we use
  • 2-3 packages of Mushrooms we prefer portobello cut in big pieces
  • Seasame Seed Oil
  • Vinegar we use Heinz Tarragon Vinegar
  • 2 White Onions chopped
  • Asian Red Chili's w/ Garlic
  • 1 Bunch Cilantro finely chopped
  • Lemon Pepper 2-3 shakes
  • 1 small can of "La Costena" green mexican salsa *use only 1/2-3/4 of the can depending on spice wanted*
  • 2 bunches Green Onions coarsely chopped
  • 4 cloves Garlic thinly sliced
  • 2 large Chicken Breasts diced


  1. Sautee white onions with olive oil in stock pot.
  2. When lightly browned, add green onions, garlic, and mushrooms.
  3. Cook until mushrooms are tender.
  4. Add chicken brother to about 1/2 way full
  5. Add the napa cabbage. If pot is full before all is added wait until the cabbage shrinks to add more.
  6. Fill pot with more chicken broth until it covers cabbage.
  7. Cook on high until it comes close to boiling.
  8. Reduce heat to low and cover.
  9. In frying pan, add olive oil AND sesame see oil. Let heat up.
  10. Add chicken and cook on medium heat, adding 2 tbsp of red chili peppers.
  11. Continue cooking until chicken is cooked through.
  12. Add everything from fry pan into soup. Mix well, cover, and cook on low for about 20 minutes.
  13. Eat & Enjoy!

Recipe Notes

Cooking times are guessed because I didn't actually time when it was made.
The process is lengthy in preparation and ingredient list is long but it's so tasty, you'll forget all about that with the first bite.


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Hi! I'm Toni. I am a happily married, christian, momma of 3 living on Florida's sunny Gulf Coast. I am a lifestyle blogger and Seint Arist. I started blogging when my last child was born as a way to share my love of all things travel, cooking, beauty, recipes, and more. Now pull up a chair, grab a glass of sweet tea and let's get to know each other. I truly hope you enjoy getting A Daily Dose of Toni!


  1. 1

    This sounds delicious!

  2. 2

    I love regular cabbage soup, but this Asian-inspired recipe sounds even better!

  3. 3

    Sounds great!

  4. 4

    Sounds so good, cant wait to try the recipe.

  5. 5

    I have recently grown to love cabbage, and this is something I would make and eat all week long! What a healthy dish and good for weight loss, too!

  6. 6

    4 stars
    Mmmmm. This sounds soooo good! I’ll be anxious to try it.

  7. 7

    5 stars
    I’m often looking for ways to use cabbage, including napa, and this is great – and fast!