one pot chicken cabbage soup

One-Pot Chicken & Cabbage Soup

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.


    • 3 tablespoons extra-virgin olive oil

    • 1 cup chopped sweet onion

    • 4 cups shredded cabbage

    • 2 cloves garlic, minced

    • 4 cups low-sodium chicken broth

    • 2 medium Yukon Gold potatoes, peeled and chopped

    • 1 medium turnip, peeled and chopped

    • ¼ teaspoon salt

    • ¼ teaspoon ground pepper

    • 2 cups shredded cooked chicken

    • 2 tablespoons sherry vinegar

    • 4 tablespoons grated Parmesan cheese

    • Chopped fresh flat-leaf parsley leaves for garnish


    1. 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.

    2. 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.