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.


20 mins


40 mins




  • 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


    Step 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.

    Step 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 turnips are tender, about 5 more minutes. Remove from heat; stir in vinegar. Top each serving with Parmesan and garnish with parsley, if desired.

To make ahead

Refrigerate for up to 3 days or freeze for up to 2 months.

Nutrition Facts

Serving Size: about 1 3/4 cups Per Serving: 359 calories; fat 16g; cholesterol 64mg; sodium 395mg; carbohydrates 25g; dietary fiber 5g; protein 31g; sugars 6g; niacin equivalents 13mg; saturated fat 3g; vitamin a iu 134IU; potassium 638mg.


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