Step 1

Place a large pot over medium-low heat. Add the olive oil, carrots, celery, garlic, and ginger, and sweat for a few minutes, until softened.

Step 2

Add the potatoes, cabbage, rosemary, cumin, salt, pepper, and broth to the pot. Bring up to a boil and down to medium-high heat. Cook for five minutes.

Step 3

Add the chicken and cook for 8 to 10 minutes, until cooked through.

Step 4

Shred the chicken using two forks, then return to the pot.

Step 5

Cook for a few more minutes to let the flavors combine. Stir in the vinegar, taste for seasoning, and serve with fresh herbs, if using.