A light and flavorful soup served hot or cold.

INGREDIENTS

1 oz GINGER (Blend with 1/4 Cup Water)

3 CUPS WATER

1 (1/2) BONELESS CHICKEN BREAST

SALT TO TASTE

1 MEDIUM CARROT (Julienne)

1 MEDIUM POTATO (Paper thin slices)

1 TABLESPOON (Finely Chopped) SCALLION

DIRECTIONS

Bring water to a boil

Add Ginger, Chicken and Salt to taste (Boil 20 minutes)

Remove chicken and shred with fingers or fork

Strain broth and return to clean pot

Add potato slices (Boil 5 minutes)

Remove from heat and add carrots

Serve as shown in photo garnish with scallion and French Thyme

(makes 2 servings)