- 3–4 Chicken breasts
- 1/3 c. margarine
- 1 c. cabbage, diced
- 1/2 medium onion
- 1 c. celery, chopped
- 1–2 c. butter beans
- 1 T. flour
- 1 can cream of chicken soup
- salt, pepper and thyme to taste
- Boil chicken until done in 2-3 qts. water.
- Debone chicken and chop.
- Heat margarine in saucepan and sauté vegetables until limp.
- Add flour to vegetables then pour into boiling chicken broth.
- Add soup and chicken
- Simmer until vegetables are done.