Recipes  
Boiled Chicken with Tarragon Fall Vegetables
Boiled Chicken with Tarragon Fall Vegetables
Open in full-screen mode

Boiled Chicken with Tarragon Fall Vegetables

Preparation
15 MIN
Cooking
30 MIN
Servings
4
Choix sain
Share

Ingredients

Preparation

  1. 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.
  2. Add the green leek slices and the celery. Continue cooking for about 2 minutes or until al dente.
  3. 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.

Comment

  1. Loved this soup! Have made it twice already and only discovered it a month ago. The recipe said turnip but we used rutabaga since that is what it looked like in the picture, otherwise everything else as written.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.