| 1 | Use boned and skinned chicken breasts. |
| 2 | Crush garlic cloves. |
| 3 | Use white part only of leeks, wash and cut into 1" slices. |
| 4 | Cut celery and carrots into 1" slices. |
| 5 | Core cabbage and cut into 8 wedges. |
| 6 | Use medium size potatoes. |
| 7 | Spray a 4-5 qt nonstick saucepot with vegetable cooking spray and place over moderate heat. |
| 8 | Saute chicken until lightly browned on both sides. |
| 9 | Add wine, garlic, leeks and celery. |
| 10 | Cook 5 minutes. |
| 11 | 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). |
| 12 | Bring to a boil over high heat; reduce heat to low. |
| 13 | Cover and cook until vegetables are tender, about 30 minutes. |
| 14 | Spoon chicken and vegetables into heated soup plates with some of the broth. |
| 15 | Sprinkle with parsley. |
