This recipe has been in my family for generations. I did make a modification with the chicken prep. You can also eliminate the need for chicken broth and make your own broth by getting 2-3 large chicken breast with bone and skin. Use about 8 cups of water, boil the water, onion, cabbage, and chicken. Remove chicken and let cool; then remove skin and bones (discard) and cup up chicken into bite size pieces, return to pot. The rest is the same.
Fill medium pot with water. Add chicken and boil until cooked, no more pink in center. Remove from pot and cup up into bite size pieces. Discard water.
In large stock pot bring broth to boil. Add onion, cabbage parsnip, celery, carrots, and potato. Return to boil then add cup up chicken. Reduce heat to low and simmer covered until potatoes are soft, about 45 minutes.