One-Pot Chicken soup

Ingredients

• 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
• ¼ teaspoon salt
• ¼ 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

Directions

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