Chicken Soup with Cabbage Recipe

Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken is coming apart about 45 minutes. Remove from heat; remove chicken from pot and transfer to a platter. Put a lid on the pot and cover the chicken with plastic wrap. Refrigerate both until chicken is safe to handle about 40 minutes.

Tear meat off the chicken bones. Skim excess fat off the top of the cooled broth. Add the last 2 quarts water chicken meat carrots cabbage celery onion wine bouillon dill butter garlic parsley thyme white pepper and bay leaves. Cook over medium heat until vegetables have softened about 30 minutes.