Chicken Pot-Au-Feu (Soup) - cooking recipe

Ingredients

2 Tbsp. salad oil
1 (3 lb.) chicken, cut up
2 large carrots, diced
2 large celery stalks, diced
1 (10 oz.) pkg. frozen peas
1 medium onion, halved
1 small head cabbage (1 1/2 lb.), cut into eighths
3 parsley sprigs
2 bouillon cubes
1/2 tsp. salt

Preparation

In 5-quart Dutch oven, over medium-high heat in hot salad oil, cook chicken (a few pieces at a time) until browned.
Remove to a plate.
Discard fat from Dutch oven.