Cabbage and Tomato Chicken Soup

This recipe is from The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens.

• Ready In: 2 hrs 30 mins
• Serves: 6-8

Ingredients

• 4  lbs chicken
• 1⁄2 head cabbage, shredded
• 1  large onion, sliced
• 2  tomatoes, peeled and coarsely chopped
• 3  carrots, sliced
• 3  garlic cloves, minced
• 3  tablespoons fresh chives, chopped or 1  tablespoon dried chives
• 1  tablespoon fresh basil, chopped or 1  teaspoon dried basil
•  salt
•  pepper, freshly ground

Directions

1. Cover chicken with water in a large pot. Cook 1 hour and remove chicken.
2. Meanwhile, prepare remaining ingredients, and add to pot after removing chicken, and cook for 1 hour.
3. Meanwhile, place chicken in baking dish and roast it in a 350 F oven for 30 minutes. After roasting, let chicken cool for 10 minutes before removing meat from the carcass and adding the meat to the soup pot.
4. Simmer until the meat is heated through, and serve.