Categories: Sides

Ingredients

• 1 1/ lb tiny new potatoes
• 1 lb smoked chicken breast, shredded
• 2- 14 oz cans chicken broth
• 1 leek, sliced
• 1/3 cup whipping cream
• 3 tbsp Dijon
• 1 tbsp fresh lemon thyme
• 1 1/2 cups shredded napa cabbage

Directions

1. In a 4-qt Dutch oven, combine potatoes, chicken, broth and leeks. Bring to a boil; reduce heat. Simmer, covered for 15 minutes.

2. In a small bowl, stir together cream and mustard; add to Dutch oven along with lemon thyme. Simmer, uncovered, about 5 minutes. Top each serving with cabbage.

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