Chicken Cabbage Soup 5 cups cabbage -- finely chopped 2 cups carrots -- finely sliced 1 cup celery -- chopped 1 can V-8 vegetable juice -- large can 2 cups chicken broth 1/4 teaspoon white pepper 1 medium onion -- finely chopped 3 pounds chicken breast -- skinned and boned, c 1 teaspoon paprika -- sweet
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 saute pan with 1/4 cup white wine. Cut chicken into cubes, add to cabbage broth, along with juices from saute pan. Cover dutch oven, and continue to simmer 45 minutes. Smiles from the LR --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
