Hearty Chicken Cabbage Soup

Fill a large pot with approximately 4 quarts of water, making sure to cover the bottom completely. Next, add the chicken and place it on high heat, bringing the mixture to a rolling boil. Continue cooking until the chicken's meat can be easily pulled away from the bone, requiring about 45 minutes of cooking time.

Once the chicken is cooked to your liking, carefully transfer it to a serving platter and cover it with plastic wrap. Then, place the lid back on top of the pot and refrigerate both the chicken and the broth until it has cooled down sufficiently to handle, which should take around 40 minutes.

Remove the chicken meat from its bones and set it aside for later use. Using a spoon or skimmer, carefully remove any excess fat that has risen to the surface of the cooled broth.

Add an additional 2 quarts of water, along with the chicken meat that was previously removed from its bones, to the pot containing the broth. Now, add the remaining vegetables - carrots, celery, onion, cabbage - along with some wine, bouillon, dill, butter, parsley, thyme, garlic, white pepper, and bay leaves to the pot. Cook over medium heat until all of the vegetables have softened, requiring about 30 minutes of additional cooking time.