Chinese Cabbage Soup
|Chicken breast||3⁄4 Pound, cooked|
|Chicken broth||7 Cup (112 tbs)|
|Sliced chinese cabbage||6 Cup (96 tbs) (Celery Cabbage)|
|Soy sauce||1 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
Cut chicken into strips about 1/8 inch wide and 1 1/2 to 2 inches long.
Combine with chicken broth and heat only until hot.
Add Chinese cabbage and cook 3 to 4 minutes (only until cabbage is crisp-tender; do not overcook).
Stir in the soy sauce and a mixture of the salt and pepper.