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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Nothing is better than a hot bowl of soup on a cold winter day! Ingredients:
4 pounds chicken pieces |
3 carrots, peeled and sliced |
2 stalks celery, sliced |
1 large onion, chopped |
2 cloves garlic, chopped |
1 bay leaf |
1/2 teaspoon dried thyme |
1 cup chicken stock |
1 (14 1/2 ounce) can stewed tomatoes, undrained |
1 teaspoon hot pepper sauce, or to taste |
2 cups potatoes, peeled and diced |
3 cups green cabbage, shredded |
Directions:
1. In large stockpot, combine chicken pieces, carrots, celery, onion, garlic, bay leaf and thyme.
2. Add just enough water to cover.
3. Stir in chicken broth, stewed tomatoes and hot pepper sauce.
4. Bring almost to a boil, skimming off any foam that develops.
5. Reduce heat and simmer 30 minutes.
6. Add potatoes and continue to simmer 15 minutes or until potatoes are tender.
7. Remove chicken pieces from stock pot and cool 10 minutes.
8. Remove skin and bones from chicken and return meat to stockpot.
9. Add cabbage and simmer 8 to 10 minutes.
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