4 cups lo sodium/no sodium chicken broth
1 bay leaf
4 skinless/boneless chicken breast (6 oz ea)
1 bunch baby carrots, trimmed
1 bunch pencil leeks or green onions, trimmed **
1 cup fresh or frozen baby peas (optional)
chopped parsley to garnish (optional)
Place the broth and bay leaf in a large saucepan and bring to a boil. Add chicken and carrots, reduce heat to very low, cover and simmer gently for 5 minutes. Add leeks or onion and peas (if using) and simmer for a further 2-3 minutes or until chicken is just cooked through. Remove and slice the chicken and placei n 4 shallow bowls. Spoon over vegetables and a little broth, garnish with parsley and season with freshly ground black pepper.
** Pencil leeks are available in gourmet stores, or use 1 regular leek (white part only), quartered lenthwise and cut into 2 inch pieces.
