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Ingredients

• Chicken:
• 4 cups water
• 1 1/2 cups chopped leek (about 1 large)
• 1 cup chopped onion
• 1 cup chopped carrot
• 3/4 cup chopped celery
• 1 tablespoon grated peeled fresh ginger
• 1 teaspoon crushed coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon ground turmeric
• 5 garlic cloves, minced
• 4 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 serrano chiles
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 (6-ounce) skinless, boneless chicken breast halves
• 
  Salsa verde:
• 1/2 cup minced fresh cilantro
• 1/4 cup fresh lime juice
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh flat-leaf parsley
• 1 tablespoon minced fresh tarragon
• 1 tablespoon olive oil
• 2 teaspoons finely chopped serrano chile
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 3 garlic cloves, minced
• 
  Vegetables:
• 2 teaspoons olive oil
• 2 tablespoons finely chopped shallots
• 1 tablespoon grated peeled fresh ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 3 garlic cloves, minced
• 2 cups sliced peeled kohlrabi
• 12 radishes, sliced
• 1/2 cup fat-free, less-sodium chicken broth
• 3 cups halved baby bok choy

Description

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