one pot chicken and cabbage soup
Chicken
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.
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
Directions:
- 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.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.
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