Chicken Soup with Rutabagas
Serves 8 to 10
1 rotisserie chicken
2-14 oz. cans stewed tomatoes
about 2 cups each--chopped onion, celery, carrots, mushrooms, rutabagas
4 cloves garlic, chopped
4 cups chopped cabbage
1/2 cup chopped parsley
salt & pepper to taste, a pinch red chili flakes, 1/2 teaspoon dried thyme, 1 tablespoon fresh chopped rosemary and oregano
Pull most of the skin off the cooked chicken, and put into a large pot. Add enough water to halfway fill a 12 quart pot, and skim off the fat that floats to the top. Bring to boil, reduce heat and simmer for about 15 to 20 minutes.
Add the vegetables and simmer for another 15 minutes. Remove the chicken and debone, coarsely shred, and add back into the pot. Season to taste. Garnish with chopped parsley.
Serve with cornbread or crusty bread.