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Chicken Cabbage Soup















Trans-fat Free, High Fiber


5 cups cabbage
finely chopped
2 cups carrots
finely sliced
1 cup celery
1 can vegetable juice cocktail
2 cups chicken broth
¼ teaspoon white pepper
1 medium onions
finely chopped
3 pounds chicken breasts
skinned, boned, cut into 1 inch cubes
1 teaspoon paprika


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 686g (24.2 oz)
Amount per Serving
Calories 67419% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 293mg 98%
Sodium 507mg 21%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 22%
Sugars g
Protein 222g
Vitamin A 216% Vitamin C 80%
Calcium 14% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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