2 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped onions
1 cup frozen chopped tomatoes
1 teaspoon salt
1/2 cup water
1 tablespoon lemon juice
1 tablespoon dried thyme
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 cup diced cooked chicken breast meat
1 large onion, chopped
1 medium head cabbage, shredded
1 carrot, chopped
1 stalk celery, chopped
Melt 1 tablespoon of butter in a large pot over medium heat. Add celery, onions and tomatoes; saute for 5 minutes. Stir in salt, water, lemon juice, thyme, basil, oregano and pepper. Simmer, covered, for 1 hour.
Return the covered pot to the stovetop over medium heat. Add bacon and cook over medium-high heat until evenly brown.
Meanwhile, bring a large pot of water to a boil. Add chicken and cook until browned; drain fat. Stir in the celery, onions and tomatoes. Season with salt, pepper, cinnamon, and ground black pepper.
Cook the chicken and potatoes in the same pot of water until tender, about 8 minutes. Stir in the chicken and potatoes and cook until potatoes are tender, about 5 minutes. Stir in the celery and onions and cook for another 1 minute.