One-Pot Chicken & Cabbage Soup

Directions

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.

cabbage, chicken, pepper, vinegar