Chicken Cabbage Soup
Yield
4 servingsPrep
10 minCook
90 minReady
100 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
cabbage
finely chopped |
|
| 2 | cups |
carrots
finely sliced |
|
| 1 | cup |
celery
chopped |
|
| 1 | can |
vegetable juice cocktail
large |
*
|
| 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
sweet |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
cabbage
finely chopped |
|
| 473 | ml |
carrots
finely sliced |
|
| 237 | ml |
celery
chopped |
|
| 1 | can |
vegetable juice cocktail
large |
*
|
| 473 | ml |
chicken broth
|
|
| 1.3 | ml |
white pepper
|
|
| 1 | medium |
onions
finely chopped |
|
| 1.4 | kg |
chicken breasts
skinned, boned, cut into 1 inch cubes |
|
| 5 | ml |
paprika
sweet |
|
Directions
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.
