3 c. tomato vegetable juice
2 c. water
5 c. finely chopped cabbage
1 med. onion, sliced
2 c. carrots, sliced
1 c. celery
2 tbsp. instant chicken bouillon cubes
1/2 tsp. pepper
2 tbsp. butter
3 lb. cut & skinned chicken

Heat juice, water, cabbage, onion, carrots, celery, bouillon and pepper into 4 quart Dutch oven (non-stick pan). Simmer 30 minutes. Remove excess fat from chicken. Cut into half. Sprinkle chicken with paprika. Heat butter in 10 inch skillet pan over medium heat. Cook chicken until lightly brown on all sides. Add chicken to broth, cover and simmer until chicken is done, about 30 minutes. Place chicken in soup bowl and pour soup over chicken.