Poached Chicken With Salsa Verde And Bok Choy

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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

1/8 teaspoon salt

3 garlic cloves, minced

2 teaspoons olive oil

2 tablespoons finely chopped shallots

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

2 cups sliced peeled kohlrabi

12 radishes, sliced

1/2 cup fat-free, less-sodium chicken broth

3 cups halved baby bok choy

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