Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breast halves 4 Potatoes
1/2 c Dry white wine 2 Tomatoes
2 Garlic cloves 1 ts Caraway seeds
2 Leeks 2 ts Tarragon
3 Celery stalks 1 Bay leaf
2 Carrots* 14 1/2 oz chicken broth
1/2 Green cabbage 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.

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