Smoked Chicken & Cabbage Soup

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It’s a cold, rainy day, so I decided to put a leftover smoked chicken carcass to good use and make a pot of homemade soup. I didn’t want a bunch of noodles, so I grabbed some cabbage, kale, carrots, celery, and a few other vegetables I had hanging around in the fridge.

I did add a little orzo because, well, it’s soup! But just enough to give it that comforting chicken noodle soup feel without making pasta the main ingredient.

The best part of this Smoked Chicken Cabbage Soup is the homemade broth. Simmering the smoked chicken carcass gives it a wonderful smoky flavor, and adding a few simple seasonings makes it even better.

This is a great way to stretch leftover chicken into another meal, clean out the vegetable drawer, and make something warm and filling without spending much money.

Tips for Making Smoked Chicken Cabbage Soup

Save your smoked chicken carcass. Don’t toss those bones! Simmer them in water to make a flavorful homemade broth. Pick off any remaining chicken meat to add back to the soup.
Build up the broth. Homemade stock sometimes needs a little help. A small amount of Worcestershire sauce and chicken bouillon adds savory depth without covering up the smoked chicken flavor.
Don’t skip the cabbage. Sautéing it with the other vegetables before adding the broth helps bring out its natural sweetness.
Use just a little orzo. A quarter cup is plenty for a small batch. It gives the soup a little pasta without turning it into noodle soup.
Add the kale toward the end. Kale only needs a few minutes to soften. Adding it too early can leave it overcooked.
Use what you have. Zucchini, green beans, spinach, or a handful of leftover vegetables would all work in this soup.
Keep extra broth handy. Orzo absorbs liquid as it sits, so you may need to add more broth when reheating leftovers.
Finish with lemon. A little fresh lemon juice at the end brightens everything up and balances the rich, smoky broth.

Homemade Smoked Chicken Cabbage Soup with Kale and Orzo

Smoked Chicken Cabbage Soup

A cozy, brothy soup made with leftover smoked chicken, cabbage, kale, fresh vegetables, and just a little orzo. Perfect for a cold, rainy day!

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes, plus stock-making time
Servings: 4 small bowls

Ingredients

For the Homemade Smoked Chicken Broth

1 leftover smoked chicken carcass
Water, enough to cover the bones

For the Soup

3–4 cups homemade smoked chicken broth
1 cup cooked smoked chicken, shredded
1 carrot, diced
1 celery stalk, diced
1/2 small onion, chopped
2 cloves garlic, minced
1–2 cups chopped green cabbage
1 cup chopped kale, tough stems removed
1/4 cup dry orzo
1 tablespoon olive oil or butter
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Better Than Bouillon Chicken Base, optional
1/4 teaspoon smoked paprika, optional
Salt and black pepper, to taste
1–2 teaspoons fresh lemon juice
Grated Parmesan cheese, optional

Instructions

Make the smoked chicken broth: Place the leftover smoked chicken carcass in a pot and cover with water. Bring to a gentle simmer and cook for 1–2 hours, or until the broth has developed a rich flavor. Strain the broth, discard the bones, and save any remaining chicken meat.
Sauté the vegetables: Heat olive oil or butter in a medium soup pot over medium heat. Add the onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally.
Add the cabbage: Stir in the chopped cabbage and garlic. Cook for another 3–4 minutes to soften the cabbage and bring out its sweetness.
Build the broth: Pour in 3–4 cups of homemade smoked chicken broth. Add the thyme, bay leaf, Worcestershire sauce, optional chicken bouillon, and smoked paprika if using.
Add the chicken: Stir in the shredded smoked chicken and bring the soup to a gentle simmer.
Simmer: Cook for 10–15 minutes, until the carrots and cabbage are nearly tender.
Add the orzo: Stir in the dry orzo and cook according to package directions, usually 8–10 minutes.
Add the kale: During the last 5 minutes of cooking, stir in the chopped kale and let it soften.
Finish the soup: Remove the bay leaf. Taste and season with salt and pepper as needed. Stir in the lemon juice just before serving.
Serve: Ladle into bowls and sprinkle with grated Parmesan cheese if desired.

Recipe Notes

For a richer broth: If your homemade chicken stock tastes a little flat, try adding a small amount of Worcestershire sauce or chicken bouillon. Taste before adding extra salt, especially if your smoked chicken was heavily seasoned.

For a brothier soup: Keep extra stock handy. The orzo will continue soaking up liquid, especially overnight.

For a lower-carb soup: Leave out the orzo entirely or reduce the amount. The cabbage, kale, and chicken make this soup filling without much pasta.