Chicken vegetable soup
6 cups Water7 teaspoons chicken bullion — (or 7 cubes)1 teaspoon Parsley1 teaspoon Garlic Powder1/4 teaspoon Salt1/4 teaspoon Black Pepper1/4 teaspoon Oregano2 cups cabbage — cut in strands3/4 cup celery — chopped2/3 cup mushroom — chopped1/2 cup broccoli — chopped1/2 cup string beans — chopped1/3 cup white onion — chopped1/3 cup zucchini — chopped2 1/2 pounds chicken — breast filets- Chop all of the vegetables.- Fill a small pot with water and get it to a rolling boil. Drop in thechicken breasts for five minutes, then remove, drain, and cool them. Cutinto chunks.- Fill a large pot with 6 cups of water and boil. Once a rolling boil isreached, set heat to medium-low.- While waiting for the water to boil, stir in all of your spices. Stiruntil the bullion is dissolved.- Put in all of the vegetables EXCEPT the cabbage.- Cover and simmer for 20 minutes.- Add the cabbage “noodles” and chicken.- Cover and simmer for 15 more minutes.- Serve!
You can make this ahead of time and freeze…just add the cabbage after youhave reheated it…