Classic Vegetable And Chicken Soup
|Chicken||3 Pound, cut into pieces|
|Water||8 Cup (128 tbs)|
|Carrots||3⁄4 Cup (12 tbs), diced|
|Parsley||3⁄4 Cup (12 tbs), diced|
|Onion||3⁄4 Cup (12 tbs), diced|
|Cabbage||3⁄4 Cup (12 tbs), chopped|
|Celery||1⁄3 Cup (5.33 tbs), chopped|
|Canned tomatoes||1⁄3 Cup (5.33 tbs), drained|
|Black pepper||1⁄4 Teaspoon|
1) Place the chicken in water and bring to a boil. Add the vegetables, salt, and pepper, and bring to a boil. Lower the flame, cover, and simmer for 2 1/2 hours or until the chicken is tender.
2) Remove the chicken from the soup and remove the meat from the bones. Discard the bones, return the meat to soup and serve.