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)