Chicken And Cabbage Soup(Makes 8 Servings)

• 3 c. 8-vegetable juice
• 2 c. water
• 5 c. cabbage, finely chopped
• 1 medium onion, sliced
• 2 c. 1/4-inch slices carrots (about 4 medium)
• 1 c. celery, chopped (about 2 medium stalks)
• 2 Tbsp. low-sodium chicken bouillon granules
• 1/4 tsp. pepper
• 3 lb. cut-up broiler-fryer chicken, skinned
• 1/2 tsp. paprika
• 2 Tbsp. margarine as recommended

1. Heat first 8 ingredients to boiling in Dutch oven; reduce heat.
2. Cover and simmer 30 minutes.
3. Trim fat from chicken.
4. Cut each chicken breast half in half.
5. Sprinkle chicken with paprika. Heat margarine in a 10-inch nonstick skillet over medium heat until hot.
6. Cook chicken in margarine 15 to 20 minutes or until light brown on all sides.
7. Add chicken to soup.
8. Heat to boiling; reduce heat.
9. Cover and simmer 30 minutes or until chicken is done.

water, cabbage, onion, carrots, celery, chicken bouillon granules, pepper, chicken, paprika, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=749466 (may not work)