1 yellow onion diced
3 stalks of celery diced
2 large carrots shredded (julienne style) and cut about 2 inches long
1/4 of a cabbage cut into pieces no bigger than the spoon you'll eat the soup with.
2 potatoes diced
2 cans of contadina stewed tomatoes (do not drain, but dice up the tomatoes)
1 large bone in chicken breast boiled till done (keep broth)
McCormick's steakhouse seasoning grinder
McCormick's chicken base

Boil the chicken breast until done, in enough water to cover the breast an inch or two. Cool, and pick chicken. Cut into bite sized pieces, and put aside.

In a large pan add chopped cabbage, celery, onion, potatoes and carrots. Cover with 3 inches of water and boil (add enough chicken base to taste when the water is hot enough).

When vegetables are almost done, add the 2 cans of tomatoes.

Grind in Steakhouse Seasoning, to taste, and boil until vegetables are tender. The water will evaporate quite a bit, so you will have add some fresh chicken broth. Add chicken. Cool slightly, and serve with well buttered toast.

Submitted by: LB