3 chicken breast halves 6 c water 4 tsp chicken bouillon powder 3/4 c raw onions, chopped 1/2 c raw carrots, chopped 1/2 c raw celery, chopped (leaves included) 1 tbsp green bell peppers, chopped 1/4 c red bell peppers, chopped 1/4 c tomatoes, chopped 2 c fresh cabbage, shredded
Put water in soup pot, add chicken boullion and stir, then add chicken breasts and turn on high. Once it boils, turn it to medium low. Chop vegetables except cabbage and tomatoes, adding each to the pot as you go. Take chicken breasts out, chop into bite sized pieces, about 3/4 inch chunks. Return to water, bring to boil again. Put tomatoes in. Then add cabbage (I use pre-shredded coleslaw to save time), allow to return to a boil, then turn it down and let it simmer for at least ten minutes. Timing isn't that crucial as long as vegetables are cooked through: the longer you let it simmer, the better the flavors blend. You can even use a crock pot, if you want to just throw the ingredients all in a pot and take off til later! Makes approximately 8 servings.
Serving suggestions: garnish with shredded cheese or raw red pepper strips, serve with crackers (goldfish if you like them) or half of your favorite sandwich on the side.