Chicken Pot au Feu

By akselden

Ingredients

• 2 1/2 c. Chicken Broth
• 2 (1/8 inch thick) slices fresh ginger root
• 1 medium carrot, peeled and sliced 1/2" thick
• 1 celery stalk, sliced 1/2" thick
• 1 parsnip, peeled and-sliced 1/2" thick
• 1 small new potato, peeled and diced
• 1 tbsp minced chives
• Dash of grated nutmeg
• 1 boneless, skinless chicken breast, cut into bite-size pieces
• Salt and freshly ground white pepper

Details

Servings 2

Preparation

Step 1

Combine chicken broth, ginger root, carrot, celery, parsnip, potato, chives and nutmeg in medium size pan. Simmer, covered, until vegetables are tender, about 15 minutes.

Add chicken, cover and simmer until cooked through, about 10 minutes longer. If foam develops, skim off. Season with salt and pepper. Discard ginger root and serve.