This soup was made from the other half of the chicken from my previous post which I made into Paprika Chicken.  This dish is so simple and yet so delicious and satisfying.  It was cooked at the same time the Paprika Chicken was roasting in the oven. 

1/2 chicken (cut into 8 to 10 pieces)
1 big yellow onion - cut into chunks
2 stalks celery - cut 1/2"
3 medium-sized carrots - peeled and cut 1/2"
3 medium- sized potatoes - cut into fourths
1/2 cabbage - cut lengthwise into 4 pieces
1 tablespoon salt
3/4 teaspoons freshly ground black pepper

Bring the chicken to boil with about 6 cups of water in a medium pot for 10 minutes.  Remove the foam or scum that floats on top.  Add the onion, celery, carrots, salt, and pepper and cook on medium-low heat for 20 minutes.  Add the potatoes and cook for another 10 to 15 minutes until potatoes are cooked. Add the cabbage and cook for another 2 or 3 minutes until cabbage is about wilted. Turn the heat off.  Serve immediately.

*Makes 6 to 8 servings
*Tested and tried at Chris' kitchen


Popular Posts