American•healthy
One-Pot Chicken & Cabbage Soup
This chicken cabbage soup is packed with vegetables, including cabbage, potatoes and turnips. Serve this cozy dish with crusty bread.
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- Prep time
- 12 min
- Cook time
- 28 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 0.25 teaspoon salt
- 0.25 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
Instructions
- 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.