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.
How to Shred Cabbage for the Soup
In a pinch, you can use packaged shredded cabbage for the soup, but we recommend prepping it yourself. Here's how to do it:
Cut the cabbage in half lengthwise through the stem end.
Next, cut each half in half through the stem end (you should have 4 quarters).
Cut off the bottom of each quarter at an angle to remove the core.
Place a cabbage wedge cut-side down on a cutting board and cut lengthwise into very thin strips. For shorter strips, cut the wedge crosswise.
Can I Use Rotisserie Chicken?
Absolutely! This recipe is perfect for using rotisserie chicken or leftover cooked chicken. If you don't have any leftover cooked chicken, you can prepare this Basic Whole Roast Chicken ahead.
Additional reporting by Jan Valdez
Large Dutch oven or pot
To make ahead
Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.