Makes 8 servings (1 1/2 cups each) at 57¢ each. Prep: 30 minutes. Cook: 2 hours 10 minutes.

Source: Family Circle




Prepare Stock:
  • Place chicken in large soup pot that's not too wide. Cover with water. Add celery, onion and carrot. Bring to boiling. Reduce heat; add bay leaves and simmer, uncovered, for 1 hour 15 minutes, skimming scum as it rises to top.

Instructions Checklist
  • Remove chicken from pot. Strain stock through colander lined with double-thickness dampened cheesecloth; reserve. Discard strained solids. Clean out pot. Return stock to pot. When cool enough to handle, skin and bone chicken. Cut in bite-size pieces.

Instructions Checklist
Instructions Checklist
Prepare Soup:
  • Add celery, carrot and onion to stock. Simmer 20 minutes or until vegetables are tender. Add cabbage and bouillon; simmer 5 minutes. Add peas. Turn off heat. Let soup stand for 30 minutes. Add shredded chicken, pepper and butter. Gently reheat if necessary.

Nutrition Facts

225 calories; 8 g total fat; 67 mg cholesterol; 799 mg sodium. 15 g carbohydrates; 23 g protein;