Ingredients Jump to Instructions ↓

  1. 4 Chicken breast halves

  2. 1/2 cup 118ml Dry white wine

  3. 2 Garlic cloves

  4. 2 Leeks

  5. 3 Celery stalks

  6. 2 Carrots*

  7. 1/2 Green cabbage

  8. 4 Potatoes

  9. 2 Tomatoes

  10. 1 teaspoon 5ml Caraway seeds

  11. 2 teaspoons 10ml Tarragon

  12. 1 Bay leaf

  13. 14 1/2 oz 411g Chicken broth

  14. 1 Parsley

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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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