4 Chicken breast halves
1/2 c Dry white wine
2 Garlic cloves
2 Leeks
3 Celery stalks
2 Carrots*
1/2 Green cabbage
4 Potatoes
2 Tomatoes
1 ts Caraway seeds
2 ts Tarragon
1 Bay leaf
14 1/2 oz chicken broth
1 Parsley
Use boned and skinned chicken breasts. Crush garlic cloves. Use white part only of leeks, wash and cut into 1″ slices. Cut celery and carrots into 1″ slices. Core cabbage and cut into 8 wedges. Use medium size Potatoes. Spray a 4-5 qt nonstick saucepot with vegetable cooking spray and place over moderate heat. Saute chicken until lightly browned on both sides. Add wine, garlic, leeks and celery. Cook 5 minutes. Add carrots, cabbage, Potatoes, tomatoes, caraway seeds, tarragon (if no fresh, use 1 tsp. dried), bay leaf and chicken broth (preferably reduced sodium and defatted). Bring to a boil over high heat; reduce heat to low. Cover and cook until vegetables are tender, about 30 minutes. Spoon chicken and vegetables into heated soup plates with some of the broth. Sprinkle with parsley.