Chicken Cabbage Soup
vegetable juice cocktail
skinned, boned, cut into 1 inch cubes
Directions; Add all vegetables, along with broth, seasoning, (except paprika) and juices to 4 quart dutch oven.
Bring mixture to boil, then cover and simmer at least 30 minutes.
In non stick skillet, brown chicken over medium heat, covering each side with paprika, continue to brown and turn until chicken is no longer pink, and done through.
About 10 minutes.
Deglaze sauté pan with ¼ cup white wine.
Cut chicken into cubes, add to cabbage broth, along with juices from sauté pan.
Cover dutch oven, and continue to simmer 45 minutes.