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.

One-Pot Chicken & Cabbage Soup

Serves 4

Active Time: 20 minutes

Total Time: 40 minutes

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

1/4 teaspoon salt

1/4 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

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.

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.

3. Remove from heat; stir in vinegar. Top each serving with Parmesan and garnish with parsley, if desired.

To make ahead: Refrigerate in an airtight container for up to three days or freeze for up to two months.

Recipe nutrition per serving: 359 Calories, Total Fat: 16 g, Saturated Fat: 3 g, Cholesterol: 64 mg, Carbohydrates: 25 g, Fiber: 5 g, Total Sugars: 6 g, Protein: 31 g, Sodium: 395 mg, Potassium: 638 mg, Vitamin A: 134 IU.

========

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.