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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.

EatingWell.com, September 2021

Gallery

Credit: Antonis Achilleos

Recipe Summary test

active:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

about 1 3/4 cups
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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