Email to Magdalene Viken      

Recipe Categories: Amma's HOME PAGEBreads_and_Spreads Bread_Pudding Breakie Brownies_and_Bars Cakes Candies_Balls_and_Other_Sweets Chowders_Soups_and_Stews Cookies Dinners_and_Lunches Drinks Frostings_Icings_and_Fillings Gravies_and_Sauces It_Starts_With_A_Mix Pies Quick_Breads_and_Muffins Sabbat_Celebrations Sides Sourdough Spice_Blends Starters_Snacks_and_Fingerfoo

Maggie's Cabbage Chicken Soup




Source of Recipe


Maggie Viken






Recipe Introduction


The portions are approximate as I don't measure when I make this soup. Don't forget to add your soup stone.





List of Ingredients



• 4 strips of bacon, cut unto very small pieces
  
• handful of baby carrots, cut in half
  
• 1/2 med. onion, sliced
  
• 1/2 small cabbage, sliced
  
• 2 rib celery, sliced
  
• 3 generous T. vegetable base, more or less to taste
  
• 1-2 handfuls chicken, cooked and cubed
  
• water
  






Instructions



1. Fry bacon on med. to low heat in a pot big enough to make your soup. When crisp remove any soft fat pieces. To the pot add all remaining ingredients except vegetable base and chicken. Bring to a boil and lower heat to a soft boil. When veggies are just fork tender add vegetable base and chicken. Let simmer about 20-30 minutes. Taste for flavor and adjust if needed.