2 tablespoons vegetable oil
1 cup chopped onion
1/2 teaspoon garlic powder
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can canned diced mushrooms
1 (10.75 ounce) can chicken broth
1 tablespoon soy sauce
1 tablespoon distilled white vinegar
3/4 cup frozen carrot, sliced
1 teaspoon chicken bouillon granules
2 large potatoes, sliced
1 medium head cabbage, shredded
In a large saucepan, heat the oil and saute the onions, garlic powder, cream of chicken soup and mushrooms in the oil until almost tender. Stir the chicken broth into the pan and stir gently, allowing to melt slightly. Bring to a boil over high heat. Add the chicken bouillon and reduce heat. Simmer for about 20 minutes, stirring occasionally, until chicken is cooked through and liquid is absorbed. Working quickly, stir in the corn and carrots and cook just until tender.
Stir in the cabbage and season with chicken bouillon, potatoes, cabbage, carrots and chicken stock. Cover and simmer until all vegetables are tender, about 15 minutes.