4 chicken thighs, boneless and skinless
8 cups water
4 bouillon cubes
1/4 cabbage head, sliced and crosscut
3 celery ribs, thick sliced
1 large yellow onion, coarsely chopped
1 large clove garlic, smashed and minced
2 large carrots, cut into 1/2-inch thick slices
2 (15 oz. ea.) cans stewed tomatoes (Hunts)
2 medium potatoes, cubed
1/2 cup V8 vegetable juice (optional)
1 tsp. dried basil
salt and pepper, to taste
additional chicken broth (if needed)

Gently simmer the chicken thighs covered in 8 cups of water and the bouillon cubes in a Dutch oven for 30 minutes. Remove the chicken and shred the meat using two forks. Return the chicken to the Dutch oven with the broth.

Add the cabbage, celery, onion, garlic, and carrots. Gently simmer covered for 15 minutes.

Add the tomatoes, potatoes, V8 (if using) and the dried basil. Add more salt if necessary and pepper to taste; simmer gently covered 15 minutes. Add more chicken broth to replenish.

Serve with saltine crackers.

Note: This recipe makes a full Dutch oven quantity, chock full of vegetables.

Serves 8.

Submitted by: Morris Banchard