Ingredients

• 6 quartss water , divided
• 1 whole chicken , giblets removed
• 5 carrots , chopped
• 4 stalks celery , chopped
• 1 medium onion , chopped
• 2 cups chopped cabbage
• 0.25 cups white wine , Optional
• 2 tablespoons chicken bouillon granules
• 2 tablespoons dried dill weed
• 1 tablespoon butter , Optional
• 1 tablespoon dried parsley
• 1 tablespoon ground thyme
• 2 cloves garlic , minced
• 2 teaspoons ground white pepper
• 2 bays leaves

Instructions

1. 1 Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken meat easily falls off the bone, about 45 minutes. Remove chicken to a platter and cover with plastic wrap. Cover the pot with a lid. Refrigerate chicken and broth until chicken is cool enough to handle, about 40 minutes.
2. 2 Remove meat from chicken bones; set aside. Skim excess fat off the top of cooled broth.
3. 3 Add remaining 2 quarts water, chicken meat, carrots, celery, onion, cabbage, wine, bouillon, dill, butter, parsley, thyme, garlic, white pepper, and bay leaves to broth in the pot. Cook over medium heat until vegetables have softened, about 30 minutes.

Nutrition per serving