In a large soup pot, heat up the olive oil and sauté the onion, carrot, celery, and minced garlic. Cook until onions are translucent and garlic is fragrant.
Add the 8 cups of water. Crumble the chicken cubes by hand and add to the pot. Bring to a boil.
Add in the chopped cabbage, parsley, salt, and pepper to taste. Stir soup to mix well.
Simmer on low for 30-40 minutes. Garnish with fresh parsley, if desired, and serve!