Recipe(tried): Boiled Chicken with Tarragon Fall Vegetables Soup

BOILED CHICKEN WITH TARRAGON FALL VEGETABLES SOUP



1 turnip, or rutabaga, peeled and cut into thin wedges
2 carrots, peeled and cut into thick slices
1 leek, white part cut in thick slices, green thinly sliced
2 small onions, peeled and halved
4 cloves garlic, peeled and halved
8 cups chicken broth
4 skinless boneless chicken breast halves
2 stalks celery, thinly sliced
1 lemon, grated zest only
1 teaspoon chopped fresh tarragon
Salt and pepper

In a large saucepan, place the turnip, carrots, white leek slices, onions and garlic. Add the broth and bring to a boil. Simmer over medium heat for 10 minutes. Season with salt and pepper. Add the chicken. Continue cooking for 15 to 20 minutes or until the meat is cooked and the vegetables are tender.

Add the green leek slices and the celery. Continue cooking for about 2 minutes or until al dente.

When ready to serve, add the lemon zest and tarragon. Slice the meat and serve with a slice of whole wheat country loaf if desired. Makes 4 servings.

Found in RICARDO Magazine FALL 2015. Also posted on Ricardo Cuisine website.

OUR NOTES:
Good! Made this a few times but half recipe and it made plenty for 2 people. Used a small rutabaga cut in chunks since the picture in the magazine showed what was a yellow-orange color, like rutabaga. Also, we cut our onion in chunks. Used dried tarragon and added it about half way through cooking, but fresh would be nice added per the recipe instructions. Recipe was from an article on diabetic cooking. Poached Chicken would be a better title for this recipe than "boiled".