Ingredients

• You can use either chicken breast halves or thighs for this dish, but boneless and skinless pieces tend to work best. Use as many carrots or celery stalks as you wish. Peel the carrots and then slice the celery and carrots. Use chicken stock as a poaching liquid to ensure a flavorful dish; you'll need enough stock to cover the chicken entirely.

Variations

• Sticking with the French tradition, you can flavor your dish with a "bouquet garni," which means "garnished bouquet" and is simply a bundle of herbs tied together with string. Try using thyme, rosemary, bay leaves, parsley and any other fresh herbs you enjoy. Toss in a few whole cloves of garlic to flavor the broth. You can even make this dish a more filling meal by adding rice or a small pasta like orzo. Of course, if you have any other vegetables on hand, you can add those to the pot as well.

Preparation

• Place the chicken stock in a large pot and bring to a boil. Reduce the stock to a simmer and add the chicken, carrots and celery to the pot. Allow the mixture to simmer until the chicken is cooked through, about 10 minutes. If you're using rice, it should go in the pot the same time as the chicken; if you're using a small pasta, it will only take about five to six minutes until it is fully cooked.

Serving Suggestions

• Once the chicken is finished cooking, you can thickly slice it or leave the chicken pieces whole. Transfer each piece of chicken to separate bowls. Divide the vegetables among the bowls, then spoon a bit of broth into each bowl. If you wish, you may garnish the bowls with chopped fresh herbs, infused olive oil or a dab of pesto.