1/2 c. finely chopped carrots
1/2 c. finely chopped celery
1/2 c. finely chopped onion
2 tbsp. bacon fat or butter
6 c. chicken broth
1 tbsp. salt
1 sm. bay leaf
2 c. finely chopped cabbage
1/2 c. finely chopped potato
2 1/2 c. chicken, cooked
1/8 tsp. garlic powder (or 1-2 cloves of minced garlic)

In Dutch oven sauté carrots, celery and onion in fat 5 minutes, stir occasionally. Add broth, salt and bay leaf; bring to boil, simmer 20 minutes. Add cabbage and potato; simmer, uncovered, 10 minutes. Add cooked chicken and garlic, simmer 10 minutes or until heated through. Season to taste with salt and pepper.

Serve with hot rolls, toast or crackers.