3 whole boneless, skinless chicken breasts
3 qts. water
1 lb. carrots, sliced
Garlic powder to taste
3 to 4 stalks celery, sliced
2 lg. onions, diced
Fresh parsley
1 sm. head of cabbage
2 (46 oz.) cans tomato juice
Dash of salt
Dash of pepper
Hot sauce to taste

Cook chicken breasts in water until done. Remove from water, save. When chicken is cool, cut into small pieces. Add chicken, sliced carrots and celery, onions, chopped head of cabbage and tomato juice to the water you cooked the chicken in. Stir. Add garlic powder, salt, pepper and hot sauce. Heat on high until mixture starts to boil, reduce to medium. Cook 30 to 45 minutes until vegetables are done. Fifteen minutes before done, add chopped parsley. Good hot or cold.