By Paula Deen
- Prep time: 15 minutes
- Cook time: 15 minutes
- Servings: 15
- 4 peeled and cubed russet potatoes
- 3 cups thinly sliced green cabbage
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- 1 cup recipe follows chicken broth
- ground black pepper
- 1 carcass/leftover chicken bits, skin removed chicken
- roughly chopped carrots
- roughly chopped celery
- washed and chopped leeks
- chopped onion
- 10 peppercorns
- 3 large bay leaves
Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander.
Sauté the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally.
In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Organic Chicken Broth, 1/2 cup at a time, using only what’s needed to make them creamy. Add salt and pepper to taste.
Put all the ingredients into a large soup pot and fill the entire pot with cold water, covering the chicken and vegetables as much as possible. Stir. Bring to a boil, and then reduce to a simmer. Cook uncovered for a couple of hours to extract the vegetable flavors. Strain over another soup pot or large bowl, separating the scraps from the broth. Divide among containers and freeze.