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| SOUP! |
You will need:
A cabbage
A very large onion
A pound of boneless chicken breast
or
A pound or so of chicken tenderloin
Fresh garlic or garlic powder
Salt
Chicken broth
Butter
In a skillet melt some butter, and add a little salt and either fresh crushed garlic or some garlic powder.
Slice the chicken into thumb sized pieces and add to the butter in the skillet. If you have an extraordinarily large thumb such as the one the late Andre the Giant sported, think of someone with a smaller thumb and slice the bits of chicken to match the smaller digit.
Slice some cabbage thinly, then chop the slices, add to the skillet.
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| THAT'S A BIG THUMB |
Slice some cabbage thinly, then chop the slices, add to the skillet.
Slice the onion thinly, quarter the slices and place in the skillet.
Stir and flip the contents to coat the ingredients with butter and to promote even cooking.
In a large saucepan start some chicken broth heating.
When the chicken is mostly cooked transfer the entire contents of the skillet to the saucepan. Allow to simmer until you are certain that the chicken has been thoroughly cooked and the cabbage is soft and tender.
The soup is now ready to eat.
Note: This is the basic soup, but noodles, macaroni or pre-cooked rice can be added, as can carrots, peas or other veggies.
Or ball bearings for that matter but I don't endorse the idea.
Stir and flip the contents to coat the ingredients with butter and to promote even cooking.
In a large saucepan start some chicken broth heating.
When the chicken is mostly cooked transfer the entire contents of the skillet to the saucepan. Allow to simmer until you are certain that the chicken has been thoroughly cooked and the cabbage is soft and tender.
The soup is now ready to eat.
Note: This is the basic soup, but noodles, macaroni or pre-cooked rice can be added, as can carrots, peas or other veggies.
Or ball bearings for that matter but I don't endorse the idea.
This is also good with boneless pork ribs substituted for the chicken!
Enjoy!
