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Ingredients Jump to Instructions ↓

  1. 3 pounds bone-in chicken pieces

  2. 1 gallon water

  3. 1 (10 3/4 ounce) can condensed tomato soup

  4. 1 tablespoon salt

  5. 1 large head cabbage, cored and shredded

  6. 3 large peeled and diced red potatoes

  7. 1 large carrot, diced

  8. 1 large onion, chopped

  9. 3 bay leaves

  10. 2 tablespoons chopped fresh parsley

  11. 1 bunch chopped fresh dill

Instructions Jump to Ingredients ↑

  1. 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.

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