Olde World Cabbage Soup with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 boneless, skinless chicken breasts1 head of cabbage1 onion1 bag of baby carrots (or you can cut up your own)6-8 stalks of celery6 Roma tomatoes or 2 red ripe tomatoes2 cups of chicken broth (taken from the chicken breasts)V8 Vegetable Juice, low sodium
For the chicken:
Boil the chicken breasts until they are cooked thoroughly.
Put chicken on a plate to cool off. Once cool, shred into bite sized pieces.
The rest:
Put the carrots in a large pot, cover with the V8, turn the stove on medium.
Cut the celery into bite sized pieces and add to the pot.
Cut up the onion and add to pot.
Cut up the cabbage into 2 inch chunks and add to the pot (chunks will break up when it starts to cook).
Cut up the tomatoes into bite sized pieces and add to the pot.
Add two cups of the chicken broth taken from the boiled chicken when it has cooled off enough to do so (can be done at any time).
Add the chicken to the pot (can be done at any time).
Turn the heat down a little.
Cook until the veggies are all tender, but not mushy.
Serving Size: makes about 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user AYPERIAJ.
Boil the chicken breasts until they are cooked thoroughly.
Put chicken on a plate to cool off. Once cool, shred into bite sized pieces.
The rest:
Put the carrots in a large pot, cover with the V8, turn the stove on medium.
Cut the celery into bite sized pieces and add to the pot.
Cut up the onion and add to pot.
Cut up the cabbage into 2 inch chunks and add to the pot (chunks will break up when it starts to cook).
Cut up the tomatoes into bite sized pieces and add to the pot.
Add two cups of the chicken broth taken from the boiled chicken when it has cooled off enough to do so (can be done at any time).
Add the chicken to the pot (can be done at any time).
Turn the heat down a little.
Cook until the veggies are all tender, but not mushy.
Serving Size: makes about 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user AYPERIAJ.
Nutritional Info Amount Per Serving
- Calories: 140.3
- Total Fat: 1.3 g
- Cholesterol: 35.1 mg
- Sodium: 331.6 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 4.8 g
- Protein: 16.8 g
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