Chicken And Cabbage Soup(Makes 8 Servings) - cooking recipe

Ingredients

3 c. 8-vegetable juice
2 c. water
5 c. cabbage, finely chopped
1 medium onion, sliced
2 c. 1/4-inch slices carrots (about 4 medium)
1 c. celery, chopped (about 2 medium stalks)
2 Tbsp. low-sodium chicken bouillon granules
1/4 tsp. pepper
3 lb. cut-up broiler-fryer chicken, skinned
1/2 tsp. paprika
2 Tbsp. margarine as recommended

Preparation

Heat first 8 ingredients to boiling in Dutch oven; reduce heat.
Cover and simmer 30 minutes.
Trim fat from chicken.
Cut each chicken breast half in half.
Sprinkle chicken with paprika. Heat margarine in a 10-inch nonstick skillet over medium heat until hot.
Cook chicken in margarine 15 to 20 minutes or until light brown on all sides.
Add chicken to soup.
Heat to boiling; reduce heat.
Cover and simmer 30 minutes or until chicken is done.