Total Calories: 538
Chop onion, carrots, celery, parsnip, potatoes, and cabbage. In a large soup pot set over medium high heat, sauté chicken for 3 to 4 minutes in 1 tablespoon olive oil. Add onion, garlic, and an additional tablespoon olive oil. Add the rest of the chopped veggies and sauté for a minute or two, adding another tablespoon of oil if necessary. Add thyme and salt and pepper. Add chicken broth and diced tomatoes.
Simmer on medium heat for 15 to 20 minutes, until potatoes soften. Remove from heat. Gently mash some of the potatoes against the side of the pot to thicken the soup.
Stir and serve.
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