- Melt butter in a large stock pot.
- Saute the mushrooms, onions, celery, and carrots in the butter for 3-4 minutes until onions are translucent .
- Add the broth to the veggies along with the parsley, salt and pepper. Cook on medium until the veggies are tender. Approximately 15-20 minutes.
- Dice the chicken. Add the cabbage and chicken to the pot and cook until cabbage is tender. Approximately 12-15 minute.