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.