Ingredients
10
10 servings
- •3 pounds bone-in chicken pieces
- •1 gallon water
- •1 (10.75 ounce) can condensed tomato soup
- •1 tablespoon salt
- •1 large head cabbage, cored and shredded
- •3 large peeled and diced red potatoes
- •1 large carrot, diced
- •1 large onion, chopped
- •3 bay leaves
- •2 tablespoons chopped fresh parsley
- •1 bunch chopped fresh dill
Instructions
- Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones.
- In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.
Nutritional Facts
Per 10 servings
- Calories: 308
- Carbohydrate: 31g
- Fat: 11g
- Fiber: 6g
- Protein: 24g
- Sugar: 8g
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