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.
Add onion; cook, stirring often, until translucent, about 6 minutes.
Photo:Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Ali Ramee
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.
Grant Webster
Stir in chicken; continue cooking until the potatoes and turnip are tender, about 5 more minutes.
Remove from heat; stir in vinegar.
Top each serving with Parmesan and garnish with parsley, if desired.
Grant Webster
Potatoes contain a special punch in of starch called resistant starch.
It also helps keep you full longer.
Chicken is full of essential nutrients.
Grant Webster
Next, cut each half in half through the stem end (you should have four 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.
you’re able to also use a mandoline to shred the cabbage easily.
Carefully separate the meat from the bones and discard any cartilage.
Pull the chicken apart with your hands and shred it.
you might also use leftover roast chicken orpoached chickenfor this recipe.
If you could’t find sherry vinegar, substitute it with white-wine vinegar, champagne vinegar or rice vinegar.
Yes, you’re able to!
Refrigerate in an airtight container for up to three days or freeze for up to two months.
Additional reporting byCarrie Myers, M.S.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
