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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 467.8
  • Total Fat: 24.9 g
  • Cholesterol: 17.4 mg
  • Sodium: 1,014.6 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 5.7 g
  • Protein: 42.0 g

View full nutritional breakdown of CHICKEN, CARROT AND CABBAGE STOUP calories by ingredient
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Modified from Jean Brody's Good Food Book Modified from Jean Brody's Good Food Book
Number of Servings: 4


    4 c chicken broth
    10 oz carrots, scraped and cut into 2 pieces
    1 pack splenda
    Pepper to taste
    Salt to taste
    1 lbs cabbage, cored and coarsely shredded
    4 cups cooked chicken, or meat from 4 leg quarters, skinned
    1 T poultry seasoning
    1 T butter
    3 T chicken fat
    8 oz onion, sliced thin
    3 cloves garlic, minced


Cook carrots, covered, in broth, splenda, salt and pepper until just tender.

Skin the chicken and cut the meat from the bone. Save the skin and bones for other uses. Cut the meat into bite-size pieces. Sprinkle the chicken with the poultry seasoning and more pepper and mix well.

In a large, deep skillet, brown the chicken in the oil and chicken fat. Remove to a bowl.

Add the onions and garlic to the skillet, and cook for 5 minutes. Add the cabbage and cook until the cabbage is just tender. Season with more pepper.

Return the chicken to the skillet with any juices that accumulated. Add the carrots and their cooking liquid to the skillet and boil until the liquid has reduced.

Note: the original recipe says to leave the chicken in serving pieces, the carrots in 2" slices, and the cabbage in 1/2" slices. I prefer to have things cut up for me.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BUDGETMAW.

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