Last February, I was snowed in with a nearly empty fridge—just some potatoes, half a cabbage, and leftover chicken from Sunday dinner. Out of sheer necessity, I threw everything into my largest pot with some bacon ends I’d frozen months earlier. What emerged was this incredible, soul-warming creation that’s become my go-to winter meal.
The way the savory broth soaks into the tender potatoes and the cabbage turns silky soft just feels like a hug in a bowl. If you’re looking for more cozy chicken dishes, you should definitely try our cheesy creamy baked chicken recipe for another irresistible comfort food option.
What makes this special is how the humble ingredients transform into something greater than the sum of its parts. You get the smoky saltiness from the bacon, heartiness from the chicken and potatoes, and this wonderful sweetness from the slowly cooked cabbage. It’s the kind of meal that makes everyone gather around the kitchen island, bowls in hand, waiting for that first steaming spoonful.
Recipe Overview
Cuisine: Irish-inspired comfort food
Category: Hearty soups and stews
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 generous bowls
What You’ll Need
When I’m shopping for this recipe, I look for thick-cut bacon since it holds up better during cooking and provides those satisfying meaty bites. For the cabbage, choose one that feels heavy for its size with crisp, tightly packed leaves—this indicates freshness and will give you the best texture. Russet potatoes work beautifully here because they break down slightly and help thicken the broth naturally.
You’ll need a large soup pot or Dutch oven, a sturdy wooden spoon for stirring, and a good knife for chopping vegetables. The bacon provides the foundational flavor, while the chicken adds protein substance. Potatoes and cabbage create the hearty base that makes this so satisfying on cold days.
INGREDIENTS
I still remember the first time I made this and accidentally added the cabbage too early—it practically dissolved into the broth! Now I’ve learned to layer ingredients at the right moments. The sizzle when the bacon hits the pot and the earthy scent of chopped potatoes always makes me feel like I’m creating something nourishing.
- 6 slices thick-cut bacon, chopped
- 1 lb boneless chicken thighs, cubed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 4 medium Russet potatoes, peeled and cubed
- ½ head green cabbage, shredded
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped (for garnish)
PREPARATION
If you’re new to soup-making, here’s some encouragement: soups are very forgiving! Unlike baking where measurements need to be precise, you can adjust seasonings as you go and still end up with something delicious. The key is tasting at different stages and trusting your instincts. For another comforting soup variation that makes a perfect meal, check out our cheesy chicken bacon potato soup recipe that’s pure comfort in a bowl.
- In a large pot over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Remove with a slotted spoon, leaving the drippings in the pot.
- Add cubed chicken to the bacon fat and cook until browned on all sides, approximately 6-8 minutes. Season with salt and pepper while cooking.
- Stir in the onion, garlic, carrots, and celery. Cook until vegetables begin to soften, about 5 minutes.
- Pour in the chicken broth and water, then add the potatoes, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the shredded cabbage and half of the cooked bacon. Simmer for another 15-20 minutes until potatoes are tender and cabbage is soft.
- Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle into bowls and garnish with remaining bacon and fresh parsley.
NUTRITION INFORMATION
- Calories: 320 per serving
- Protein: 22g
- Carbohydrates: 28g
- Fat: 14g
- Fiber: 5g
- Sugar: 7g
Making It Your Own
One of the beautiful things about this Irish Potato Cabbage Chicken Bacon Soup is how adaptable it is. Sometimes I add a parsnip or turnip if I have them on hand—they bring a lovely subtle sweetness that complements the savory elements. If you prefer a creamier texture, stir in a splash of heavy cream during the last five minutes of cooking. For extra depth, a tablespoon of tomato paste added with the vegetables makes the broth richer and slightly tangy.
Irish Potato Cabbage Chicken Bacon Soup – Hearty Warm Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Irish Potato Cabbage Chicken Bacon Soup – Hearty Warm Recipe!
Nutrition Information
Storage and Reheating Tips
This soup actually tastes even better the next day once the flavors have melded together completely. Store it in an airtight container in the refrigerator for up to four days. When reheating, you might need to add a little extra broth or water as the potatoes continue to absorb liquid. For freezing, leave out the potatoes as they can become grainy when thawed—you can always add fresh potatoes when reheating frozen soup.
Perfect Pairings
While this dish is substantial enough to stand alone, I often serve it with thick slices of crusty soda bread or a simple green salad with a sharp vinaigrette to cut through the richness. For a truly cozy meal, a pint of dark beer or sparkling cider makes the perfect accompaniment. Around here, we love dipping buttery crackers right into the broth—the way they soak up the flavors is pure comfort. And if you’re looking for the perfect sweet finish to this meal, our homemade apple cinnamon rolls make an unforgettable dessert.
FREQUENTLY ASKED QUESTIONS
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well in this Irish Potato Cabbage Chicken Bacon Soup, though I find thighs stay more tender during the longer cooking time. If using breasts, reduce their cooking time by a few minutes to prevent drying.
Is it possible to make this in a slow cooker?
Yes, this adapts beautifully to slow cooking. Brown the bacon and chicken first for best flavor, then combine all ingredients except cabbage in the cooker. Add cabbage during the last hour of cooking to maintain texture.
How can I make this soup vegetarian?
For a meat-free version, omit the bacon and chicken, using olive oil instead. Add smoked paprika for that smoky flavor and include white beans or lentils for protein. Vegetable broth works perfectly as the base.
Conclusion
This Irish Potato Cabbage Chicken Bacon Soup – Hearty Warm has become more than just a recipe in my home—it’s the meal we crave when the weather turns chilly, when someone needs comfort, or when we just want to gather around the table for something nourishing. I hope it brings as much warmth to your kitchen as it has to mine. Give it a try this week and let me know how it turns out for you!
