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Chicken Cabbage Soup Recipe

Ingredients

How to make it

  • Boil the chicken breasts in salted water. When completely cooked, drain the breasts, set aside to cool. When cool, shred meat, or cut into small cubes. (Grilling the chicken is also a good way to cook it, or if you have left over chicken from a roast use about 3 cups of meat)
  • Shred (or chop) the half head of Cabbage and onions.
  • Cut Carrots and Celery to approximately the same size pieces.
  • Place vegetables in a stock pot and cover with water. Bring to a boil and cook until tender.
  • When vegetables are cooked, remove them from the water.
  • Reduce the "vegetable stock" by half to three quarters.
  • Add 3oz of tomato paste and whisk in. (if you add the whole can of tomato paste, the soup will be a lot sweeter, if that is your preference)
  • Add Chicken Broth.
  • Add the vegetables and chicken back to the soup.
  • Add Salt and Parsley.
  • Simmer for 20 mins then serve.

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The Cook

Hartwig Brimingham, Alabama

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