This is not just soup—it’s a reset button in a bowl for back to school season. Every spoonful feels like it’s doing something good for your body (and your mood). Use fresh, crisp cabbage for the best results and avoid red cabbage—it will change color and flavor in the soup. For a vegetarian version, swap the chicken for tofu added at the end, or add lentils with the potatoes.
Serves 4-6
Ingredients:
Olive oil
1 large onion, diced
2 carrots, sliced into rounds
2 leeks, sliced into small rounds
½ large head of cabbage or 1 small cabbage, cored and cut into squares
1 large Idaho or Russett potato, cut into medium-size cubes
5 cloves garlic
1 (2-inch) piece fresh ginger, peeled
2 (2-inch) pieces fresh turmeric, peeled
4 cups water or chicken broth
2 bone-in chicken breasts
1 (15-ounce) can diced tomatoes
3 scallions, sliced
1/4 teaspoon each: Kosher or sea salt and freshly ground black pepper, or to taste
Chopped fresh dill and parsley, for garnish (optional)
Zest and juice of 1 lemon (optional)
Instructions:
1. Heat the oil in a heavy-bottomed pot over medium heat. Add the onions, carrots and leeks and cook until onions are soft and transluscent, about 2 to 3 minutes.
2. Place the garlic, ginger and turmeric in a food processor and and process until finely minced, or mince by hand using a sharp knife or microplane.
3. Add the turmeric mixture into the pot and continue to cook for 5 minutes. Season with salt and pepper. Add the water, chicken breasts and tomatoes and bring to a rolling boil.
4. Once boiling, add the potatoes and partially cover the pot with a lid to allow some of the steam to escape and prevent overflowing. Reduce heat to a strong simmer.
5. Continue to simmer until potatoes are tender, about 30 minutes. Reduce heat to low.
6. Remove chicken and bones from the pot. Shred the chicken from the pot using two forks and set aside, discarding the bones.
7. Turn off heat and add the fresh herbs, lemon zest and juice, if using. Add the shredded chicken back to the pot. Serve into bowls and enjoy!
Girl and the Kitchen is Chicago’s premier boutique private chef and catering company, founded by chef Mila Furman. Blending global flavors with a modern, high-end touch, the brand brings restaurant-quality dining to intimate gatherings, luxury events, and everyday family meals. From custom meal prep to unforgettable catering, Girl and the Kitchen transforms every occasion into a culinary experience. Learn more at girlandthekitchen.com.