Summary of "Poor Man’s Chicken & Cabbage Soup – Big Pot, Small Budget!"

Poor Man’s Chicken & Cabbage Soup — Overview

A one-pot, budget-friendly soup that serves about 6. Presented by Rick from the Backyard Chef channel. He uses simple ingredients (chicken, cabbage, potatoes) and a few pantry staples to make a hearty meal.

Ingredients

1 whole white cabbage (or any cabbage), cubed or shredded
Chicken thighs, boneless skinless — cut into bite-size pieces (enough to feed ~6)
- Substitutions: chicken breast (may turn rubbery), shredded precooked chicken, or other meats suitable for soup
2 large potatoes, cut into chunks
1–2 carrots, diced
1 onion, diced
A little garlic, minced
Olive oil (for sautéing) — or butter, or a combination
Optional: butter (Rick adds some for flavor)
Salt and seasoning to taste
Pinch dried thyme
1 bay leaf
Chicken stock from a cube (dissolved in water) — enough to cover/loosen the soup
1 tablespoon flour
Optional: 1 tablespoon tomato purée / tomato paste
Optional: a small handful of pasta (to add body and stretch the meal)

Equipment & prep

Large pan, wok or (preferably) a big stovetop pot
Cutting board and knife
Bowl for holding cabbage
Spoon/spatula for stirring
Lid (optional — helps wilt cabbage faster)

Method

Prep
- Cube or shred the cabbage and place in a bowl.
- Cut chicken thighs into bite-size pieces.
- Cube potatoes, dice carrot and onion, mince garlic.
Begin sauté
- Heat oil (and optionally some butter) in the pot.
- Add carrot and onion; sauté a couple of minutes until starting to soften.
- Add garlic and cook about 30 seconds to remove raw garlic flavor.
Add chicken
- Clear space in the pan and add chicken pieces.
- Lightly season (be mindful of salt if using a stock cube).
- Brown slightly for color but do not fully cook.
Add flour
- Stir in about 1 tablespoon flour and cook ~1 minute to remove the raw flour taste (helps thicken the broth slightly).
Add potatoes and cabbage
- Add potatoes.
- Gradually add the cabbage, stirring to wilt; add in batches if needed. Cover briefly with a lid to help wilt if desired.
Add stock and aromatics
- Add dissolved chicken stock to loosen the mixture and cover the vegetables.
- Add a pinch of dried thyme and 1 bay leaf.
- Bring back to a boil.
Optional enrichments
- Stir in 1 tablespoon tomato purée/paste for extra depth (optional).
- Add a small handful of pasta to add body and stretch the soup.
Simmer
- Cook uncovered (or with lid if preferred) for about 25–30 minutes, stirring occasionally.
- Cook until potatoes and cabbage are soft and pasta (if used) is cooked.
Finish & serve
- Taste and adjust seasoning.
- Serve hot as a full one‑pot meal of broth, chicken, potatoes and cabbage.

Chef tips & cautions

Thighs are preferred for flavor; breasts may become rubbery when boiled in soup.
Any type of cabbage works — cube or shred as you prefer.
Watch salt levels when using a stock cube; adjust toward the end.
Cook the flour about 1 minute to remove the raw taste.
Add cabbage in batches so it wilts without overfilling the pot.
Stir occasionally to prevent sticking or burning on the bottom.
A small handful of pasta stretches the meal and adds body — don’t overdo it.
Tomato paste (1 tbsp) adds depth but is optional.