- 2 (32 fluid ounce) containers chicken stock
- 1 (10.75 ounce) can potato soup
- 2 skinless, boneless chicken breasts
- 2 cups water
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1/2 head cabbage, chopped
- 1 bunch fresh parsley, stems removed
- Pour chicken stock and potato soup into a slow cooker; add chicken breasts.
- Cook on Low until chicken is no longer pink in the middle, about 4 hours.
- Remove chicken to a cutting board to cool slightly, shred, and return to the slow cooker. Stir water, celery, carrots, cabbage, and parsley into the soup mixture.
- Cook on High until the vegetables are tender, about 2 hours.