Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cubed
- 1 medium head of green cabbage, shredded or chopped
- 2 large carrots, sliced into rounds
- 3 stalks celery, chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 6 cups low-sodium chicken bone broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by prepping all your vegetables. Chop the cabbage into bite-sized shreds, slice the carrots and celery, and dice the onion. Mince the garlic and grate the fresh ginger. Cut the chicken into uniform 1-inch cubes. Having everything ready to go ensures the cooking process remains smooth and stress-free.
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chicken cubes and brown them slightly for about 5 minutes. You don’t need to cook them all the way through yet. Remove the chicken and set aside. In the same pot, add the onion, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent. Stir in the garlic, ginger, and turmeric, cooking for another 60 seconds until fragrant.
- Add the shredded cabbage to the pot and stir it well with the aromatics. Pour in the chicken bone broth and the canned tomatoes (with their juices). Return the chicken to the pot. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer for 30 to 35 minutes. The cabbage should be tender, and the chicken should be fully cooked through.
- Stir in the apple cider vinegar; this adds a bright acidity that cuts through the richness of the broth. Season with salt and black pepper to your preference. Ladle the hot stew into deep bowls. Garnish generously with fresh chopped parsley. Serve immediately while hot for the best flavor profile.
- Cook Time: 60 minutes