Chicken Soup with Cabbage and Apple

I took this one straight from Cooking Light this month. I made it last night and I think its a keeper. Has a good sweet salty combo and its healthy!
Hands on Time: 30 minutes, Total time: 40 minutes

2 teaspoons caraway seeds
1/2 teaspoon fennel seeds
1 tablespoon olive oil
1 1/2 cups chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
3 garlic cloves
4 ounces chicken apple sausage, sliced (this may be hard to find, but Wegman's carries it, it does have a great flavor if you can find it)
5 cups Chicken Stock
8 ounces chopped potato
3 cups thinly sliced green cabbage
2 cups shredded cooked chicken breast (I used meat from a rotisserie I'd bought)
2 cups sliced Granny Smith apple
1 tablespoon cider vinegar
1/4 tsp kosher salt
1/4 tsp pepper

1. Heat a skillet over medium heat. Add caraway and fennel; cook 2 minutes, stirring constantly. Place in a spice or coffee grinder; process until ground (I didn't do this because I didn't have one of these and it still turned out okay)
2. Heat oil in a Dutch oven over medium heat. Add onion, celery, carrot and garlic; cook 6 minutes. Add sausage, cook 1 minute. Add ground spices; cook 30 seconds, stirring constantly. Add Chicken Stock and potato; bring to a boil. Cover, reduce heat and simmer 10 minutes. Increase heat to medium-high. Add cabbage and remaining ingredients; cook 3 minutes.