Gingered Cabbage, Chicken and Potato Soup

Courtesy of Amanda and Jeff

I made a few modifications, and as usual, made a huge batch so that we'd have some to freeze. Tom has commented several times about how much he likes it - I think he's glad for a change of pace from my standard soups...

Gingered Cabbage Soup with Chicken and Potatoes
Serves 4

* 1/2 tablespoon butter
* 1 tablespoon olive oil
* 1 onion, chopped
* 1.5 tablespoon minced fresh ginger
* 3/4 pound green cabbage (about 1/3 head), shredded (about 3 cups)
* 2 quarts chicken broth
* 1 pound Yukon Gold potatoes (about 3 small) cut into small cubes
* 2 teaspoons salt
* 1 pound chicken breast, cut into approximately 1-1/2-inch-long-by-1/4-inch-wide strips
* 2 teaspoons lemon juice
* 1/4 cup chopped fresh parsley
* 1-2 Tablespoons balsamic vinegar right before serving
To taste: Soy sauce, black and white pepper, paprika, garlic, onion, and mustard powders.

1. In a large pot, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the minced ginger and the cabbage and cook for 1 minute longer.
2. Add the broth, potatoes, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
3. Stir in the chicken and the remaining 1 teaspoon salt. Cook until the chicken is just done, about 3 minutes. Taste broth and add additional spices to "supercharge" broth to taste. Stir in the lemon juice, balsamic, and parsley.