In a large soup pot add the olive oil and heat over medium heat.
Add onion and celery. Sautee for 4 minutes until onions are translucent.
Pour in chicken stock and add potatoes, cabbage, salt, pepper, and cinnamon.
Bring to a boil and simmer for 15 minutes until potatoes are tender.
Stir in chicken and tomatoes, cook for an additional 5-10 minutes.
Turn off the heat and stir in the sour cream then garnish with parsley.
Enjoy!