Recipe Author: Kevin Lee
Note: this is a double-batch recipe!
4 baked chicken breasts, diced into small chunks
1 large onion, chopped
fat-free chicken broth
A bit of beef broth
Fresh carrots, chopped
2 large celery stalks with leaves, chopped
1 1/2 cups cabbage, chopped
2 cans diced tomatoes
1 1/2 teaspoons salt
1/4 teaspoon pepper
Boil the chicken in just enough water to cover with fresh onion and garlic.
Remove the chicken and add more broth (both chicken and a little beef for flavor), fresh carrots, celery, cabbage. Then add frozen cut okra and two cans of diced tomatoes, simmer then add chopped chicken back.