Ladies and Gentlemen;
This below recipe is from my own kitchen rather than out of a history book, However, it is I believe, basic enough to be included here:
>>>> Chicken -Cabbage Soup <<<<
-1/4, head of cabbage;
-2, medium potatoes;
-1, stalk of celery;
-1/2, medium onion;
-1/4, lb. of butter;
-1, can if chicken breast in water / or, 1 1/2 cups of chopped cooked chicken;
-1, can of Campbell's Cream of Chicken soup;
-2, cans of chicken broth;
-3 1/2, cups of water;
2, tablespoons of Worcestershire sauce.
Cut all vegetables small. Put all vegetables in a double pan steamer. Combine two cups of water and the chicken broth. Add the butter and Worcestershire sauce. Use this water / broth mixture as the steaming liquid. Steam vegetables until tender crisp, about 20 to 25 minutes. Set the cooked vegetables to one side. Add the chicken soup and 1 1/2 cups of water to the steaming broth mixture, along with the chicken meat. Add the vegetables to the broth mixture and stir well. Reheat and serve. Serves six.