Saturday, November 28, 2009

Chicken--Cabbage Soup

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, carrot;
-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.

Respectfully Submitted

Ian McKay

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