This simple, yet flavorful, chicken-cabbage soup is perfect for enjoying on a cold day. Sherry vinegar adds a touch of brightness and pairs well with the medley of vegetables. Serve with crusty bread.
one pot chicken cabbage soup
One-Pot Chicken & Cabbage Soup
Ingredient
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3 tablespoons extra-virgin olive oil
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1 cup chopped sweet onion
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4 cups shredded cabbage
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2 cloves garlic, minced
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4 cups low-sodium chicken broth
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2 medium Yukon Gold potatoes, peeled and chopped
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1 medium turnip, peeled and chopped
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¼ teaspoon salt
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¼ teaspoon ground pepper
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2 cups shredded cooked chicken
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2 tablespoons sherry vinegar
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4 tablespoons grated Parmesan cheese
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Chopped fresh flat-leaf parsley leaves for garnish
Instructions
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Heat oil in a large Dutch oven or pot over medium heat. Add onion; cook, stirring often, until translucent, about 6 minutes. Add cabbage and garlic; cook, stirring often, until the cabbage softens, about 6 minutes.
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Stir in broth, potatoes, turnip, salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for 15 minutes. Stir in chicken; continue cooking until the potatoes and turnip are tender, about 5 more minutes. Remove from heat; stir in vinegar. Top each serving with Parmesan and garnish with parsley, if desired.