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.
Active Time
20 mins
Total Time
40 mins
Yield
Serves 4
How to Make It
1. Step
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. Step
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 turnips are tender, about 5 more minutes. Remove from heat; stir in vinegar. Top each serving with Parmesan and garnish with parsley, if desired.
Ingredients
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
