|Cocktail vegetable juice||3 Cup (48 tbs)|
|Water||2 Cup (32 tbs)|
|Finely chopped cabbage||5 Cup (80 tbs)|
|Celery stalks||2 Medium, around 1 cup of pieces|
|Instant chicken bouillon||2 Tablespoon|
|Broiler fryer chicken||3 Pound|
Heat vegetable juice, water, cabbage, onion, carrots, celery, bouillon and pepper to boiling in 4-quart Dutch oven; reduce heat.
Cover and simmer 30 minutes.
Cut chicken into pieces; cut each breast half into halves and remove skin.
Sprinkle chicken with salt and paprika.
Cook chicken in margarine until light brown on all sides, 15 to 20 minutes.
Add chicken pieces to soup mixture.
Heat to boiling; reduce heat.
Cover and simmer until chicken is done, about 30 minutes longer.
Serve chicken pieces in soup bowls; pour soup over chicken.