1/2 lb. chicken pieces
2 tsp. salt
1 1/2 qt. cold water
1 c. diced potatoes
2/3 c. chopped carrots
1/2 c. chopped celery
1/2 c. chopped cabbage
2 c. cream or scalded milk
2 tbsp. butter

Allow chicken, salt and water to come slowly to boil then simmer 45 minutes. Add potatoes, carrots, celery, and cabbage; cook until tender. Remove chicken and dice. Return to soup. Add cream and butter. Serve at once.