Place the chicken breasts in a pot with the water, garlic, and onion. Bring to a boil, then add salt to taste.

Once the chicken has boiled and changed color, add the potatoes. Let the potatoes cook until tender.

When the potatoes are cooked and soft, add the carrots, zucchini, celery, and finally the cabbage. Let the vegetables cook and the chicken finish cooking. Once it boils again, taste for salt and add more if needed. Serve hot. This soup goes well with Mexican red rice, a spicy salsa, and warm tortillas.