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Ingredients

• 1 med onion halved, thinly sliced
•     salt
• 1 tsp extra virgin olive oil
• 6 ounce skinless boneless chicken breast trimmed
• 1 tsp unsalted butter
• 1/4 tsp lemon pepper or possibly more to taste
• 1 1/2 c. diced peeled celery root
• 3 sm carrots peeled and sliced
• 1 sm parsnip peeled and sliced
• 1/2 med turnip peeled and sliced
• 3 med parsley roots (trimmed) peeled and sliced
• 1/2 Tbsp. fresh parsley leaves (from parsley root)
• 1 sm stalk leafy celery
• 1/2 Tbsp. fresh thyme leaves
• 1/2 tsp pumpkin grapeseed oil or possibly other aromatic oil
• 1/2 tsp grnd cardamom
• 1/4 tsp garam masala or possibly to taste
• 1 pch dry roasted garlic use a light touch
• 1/2 tsp chopped sun dry tomatoes
• 1/2 tsp freshly grnd pepper
• 4 c. defatted low-sodium chicken broth
• 1 x chicken bouillon packet, reduced-sodium

Description

Chop The Onion First. Heat Oil In A 4 Or Possibly 5 Quart Stock Pot. Add In The Onion And Salt And Stir And Toss. Saute/fry Over Medium Heat. Slice The Chicken Breast On A Diagonal…

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