1 (4 ounce) can chicken broth
2 (8 ounce) cans chicken broth
2 (8 ounce) packages Tazza Grill Top Sirloin Tenderloins, cut into 1 inch strips
1/2 cup chopped onion
2 cups chicken broth
4 cups water
6 carrots
3 diced celery
2 medium onions
3 tablespoons chopped fresh parsley
1 teaspoon crushed salt
1 teaspoon dried basil
2 tablespoons butter, melted
1 cup finely chopped onion
Place chicken broth in an 8 quart saucepan with enough water to cover. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Remove chicken from broth, and dice into 1/4 inch cubes. Transfer chicken pieces to a large bowl.
In a large mixing bowl, combine chicken broth, cabbage, carrots, celery, onion, parsley, salt, basil, butter, onion, parsley, and 1 cup water. Mix thoroughly.
Heat 4 cups water and reduce heat to low. Stir in chicken, celery and chicken broth. Bring to a boil, and simmer for 10 minutes, stirring constantly. Continue stirring until chicken is tender. Reduce heat, cover, and simmer over medium high until all vegetables are tender. Stir in salt, basil, melted butter, and 1 cup water. Simmer for 20 minutes.
Pour chicken mixture over soup and return to a boil. Remove from heat, stir in carrots and celery. Pour over soup mixture. Continue stirring until chicken is no longer pink and juices from chicken have reached a serving size. Remove from heat and stir in parsley and salt and basil. Fold over and serve.