Try this Chicken Cabbage Soup recipe, or contribute your own.
Suggest a better descriptionDirections; Add all vegetables, along with broth, seasoning,(except paprika) and juices to 4 quart dutch oven. Bring mixture to boil, then cover and simmer at least 30 minutes. In non stick skillet, brown chicken over medium heat, covering each side with paprika, continue to brown and turn until chicken is no longer pink, and done through. About 10 minutes. Deglaze saute pan with 1/4 cup white wine.. Cut chicken into cubes, add to cabbage broth, along with juices from saute pan. Cover dutch oven, and continue to simmer 45 minutes. Submitted by Marina Cheesman Source kitchen of marina Posted to MM-Recipes Digest V3 #191 Date: Wed, 10 Jul 1996 10:31:12 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)
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Serving Size: 1 Serving (525g) | ||
Recipe Makes: 6 | ||
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Calories: 312 | ||
Calories from Fat: 28 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 129.9mg | 40 % | |
Sodium 665.8mg | 23 % | |
Potassium 1069.8mg | 28 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 9.8g | ||
Protein 54.5g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 312
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