2. Cook the Vegetables:
Add the carrots and shredded cabbage. Stir occasionally for 5 minutes, letting the cabbage soften and the carrots brighten in color.
3. Add Chicken and Broth:
Stir in the shredded chicken, then pour in the chicken broth. Season with salt, black pepper, and thyme.
4. Simmer Gently:
Bring the soup to a boil, then reduce the heat to low. Let it simmer for 20 minutes so the carrots become tender and the chicken absorbs the herb flavors.
5. Finish with Fresh Herbs:
Adjust seasoning if needed, then stir in the fresh dill right before serving. This preserves its bright color and delicate aroma.
6. Serve:
Ladle the soup into bowls and enjoy warm.
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