CHICKEN AND CAGGAGE SOUP

3 Chicken breasts cooked, drained and cut up
4 Potatoes, diced
1/2 medium head of Cabbage, cut up in small chunks
3 medium onions , chopped
2 Carrots, sliced or diced
2 Cans of chicken broth
1 Stick of Blue bonnet marg.
Cook the chicken and then cut it up. Put in ref. in a bowl until ready to put in the vegs. In a kettle put all of the vegs. Add the butter and chicken broth. Let simmer for around 30 minutes or until vegs. are done but not mushy. Add the chicken the last 10 minutes so it will not be stringy. You can save the broth from the cooked chicken and use some of it but you still need to use at least one can of chicken broth for flavor. You can add more vegs. if you like and also more cooked chicken. This is enough to serve 4 or 5 people.