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.
- 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.
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.
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.