In a 6-quart, heavy bottom or cast iron pot, heat 2 Tablespoons of the olive oil. To the pan, add the carrots, celery and onion and sauté for about 8 minutes until slightly caramelized and mildly tender. Remove from pan with slotted spoon, leaving remaining oil in pan; set veggies aside. Season chicken with kosher salt.
To the same pot, add 2 more tbls of olive oil and arrange 1/2 the cut-up pieces of chicken in one layer. Brown all sides and remove from pan. Add remaining chicken pieces and brown. Add the fresh garlic to the bottom of the pan and cook for about a minute.
Return the previously-browned chicken to the pot. Add the white wine and scrape bottom of pan with wooden spatula to incorporate the pan drippings and flavors into the liquid, while seasonings with salt, pepper, thyme.
Add about 10 cups of water to the pan and turn heat up to high. As soon as the water boils, turn heat down to a simmer and partially cover. Add the bay leaves and simmer for 30 minutes. Make sure to skim the top during the first 10 minutes.
Taste the broth and add more seasoning as needed. Add the chopped potatoes and cook for another 25 minutes. Remove the bay leaves, and return the previously cooked vegetables to pot. Add the cabbage and simmer for another 15 minutes. Optional: Increase the amount of broth by adding 32 ounces of a good-quality chicken stock or broth before the final simmer. Serve hot with a garnish of fresh microgreens or arugula.