Chicken Soup


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. 

Ingredients
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

Procedure
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

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