This works great as a normal meal or as leftovers/served the next day. Letting it sit for a while will let the flavors blend and make it even more tasty.
Ingredients:
3 celery stalks
1 carrot
2 tomatoes
2 leeks
1/2 head of cabbage
4 boneless, skinless chicken breasts
1/2 cup dry white wine
2 garlic cloves, crushed
2 tsp chopped tarragon
1 tsp celery seed
1 bay leaf
3 cans (14.5 oz) chicken broth
salt and pepper to taste
Directions:
1. Prepare the veggies. Cut the celery and carrot into 1" pieces; quarter, skin, and seed the tomatoes; wash and trim the leeks, removing the tough green end, split them, then cut into 1/2" pieces; chunk the cabbage into 4-6 pieces.
2. Grease a 5 qt pan with cooking spray and lightly brown the chicken breasts on each side. Season the chicken with salt and pepper before browning. We used whole breasts this time but will try them with each breast cut into 2-3 pieces next time.
3. Add the leeks, celery, garlic and wine and cook for 5 minutes
4. Add everything else, bring to a boil over high heat, then reduce to low and cook, covered, for 30 minutes or until vegetables are done, seasoning with salt and pepper to taste.
5. Serve in soup bowls and garnish with parsley, cheese, or anything else you would like.
This recipe was based on one in the 501 Recipes for LC Life book.
