Recipe Library
One-Pot Chicken & Cabbage Soup
Warm olive oil coaxes sweet onion and garlic into a fragrant base that perfumes tender shreds of cabbage, potatoes, and turnip as they simmer in savory broth. Shredded chicken melts into the silky liquid, while a bright splash of sherry vinegar and a snowfall of Parmesan lift each spoonful with tangy, nutty depth.
- Total
- 47 min
- Prep
- 15 min
- Cook
- 32 min
- Serves
- 4
Nutrition per Serving
- Calories
- 359
- Protein
- 31g
- Carbs
- 25g
- Fat
- 16g
- Fiber
- 5g
- Sugar
- 6g
- Sodium
- 395mg
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
- 1/4 teaspoon salt
- 1/4 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
- 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.