Ingredients

• 3 pounds bone-in chicken pieces
• 1 gallon water
• 1 , 10.75 ounce
• 1 tablespoon salt
• 1 large head cabbage , cored and shredded
• 3 large peeled and diced red potatoes
• 1 large carrot , diced
• 1 large onion , chopped
• 3 bays leaves
• 2 tablespoons chopped fresh parsley
• 1 bunch chopped fresh dill

Instructions

1. 1 Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones.
2. 2 In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.

Nutrition per serving