This chicken cabbage soup is a highly nutritious meal at any time of year.
Place the margarine, chicken breasts, broth and bay leaf in a soup pot or Dutch oven.
Bring to a boil, then turn down and let simmer for about 20 minutes until chicken is cooked through.
Remove the chicken breasts from the broth onto a plate and set aside to cool.
Add the shredded cabbage, leeks and carrots to the pot and simmer them for 20 minutes, or until tender.
Meanwhile, pull the skin off the chicken, and remove any bones, discarding both. Shred the chicken and return it back into the soup pot.
Add chili sauce, salt and pepper. Bring the soup to a boil then turn down and let simmer for 30 minutes. Do a taste test and add more salt and pepper if needed.
The soup should be thick like a stew. Serve hot.