I have perfected this recipe to replicate my Hungarian grandmother’s homemade soup. It’s delicious, hearty, and healthy! For extra flair, try a squeeze of ketchup mixed into the soup for a tomatoey hint. Yum!
Pour chicken stock and potato soup into a slow cooker; add chicken breasts.
Cook on Low until chicken is no longer pink in the middle, about 4 hours.
Remove chicken to a cutting board to cool slightly, shred, and return to the slow cooker. Stir water, celery, carrots, cabbage, and parsley into the soup mixture.
Cook on High until the vegetables are tender, about 2 hours.
Per Serving: 137 calories; protein 11.3g; carbohydrates 17.8g; fat 2.7g; cholesterol 23.3mg; sodium 1315.1mg.