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Add a photoServings: 6
Ingredients
- 5 c. Cabbage finely minced
- 2 c. Carrots finely sliced
- 1 c. Celery minced
- 1 can V-8 vegetable juice (lg)
- 2 c. Chicken broth
- 1/4 tsp Pepper (white)
- 1 med Onion finely minced
- 3 lb Chicken breast, skinned and Boned, cut into 1 in. cubes
- 1 tsp Paprika (sweet)
Directions
- Directions; Add in all vegetables, along with broth, seasoning,(except paprika) and juices to 4 qt dutch oven. Bring mix to boil, then cover and simmer at least 30 min. In non stick skillet, brown chicken over medium heat, covering each side with paprika, continue to brown and turn till chicken is no longer pink, and done through. About 10 min.
- Deglaze saute/fry pan with 1/4 c. white wine.. Cut chicken into cubes, add in to cabbage broth, along with juices from saute/fry pan. Cover dutch oven, and continue to simmer 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 6 servings | |
| Calories 208 | |
| Calories from Fat 19 | 9% |
| Total Fat 2.15g | 3% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.04g | |
| Cholesterol 86mg | 29% |
| Sodium 270mg | 11% |
| Potassium 734mg | 21% |
| Total Carbs 9.63g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.71g | 3% |
| Protein 36.29g | 58% |
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