Low-Sodium Chicken Soup With Vegetables Recipe

Ingredients

3 lb frying chicken -- skinned &
1 cut up
1/2 cup dry sherry
1/2 cup chopped green onions
2 cup chopped tomatoes
1 cup corn kernels
1/2 cup diced sweet potatoes
1/2 cup shelled peas
2 tbsp minced fresh chives
1 tsp minced fresh basil
1/2 tsp minced fresh tarragon
1 small jalapeno chile (optional) --
1 seeded and minced
6 cup defatted chicken stock
6 cup water


Directions

1. In a large stockpot or Dutch oven over medium-high heat, sear
chicken pieces in sherry by sauteing rapidly on both sides until
browned (about 10 minutes). Remove from pot and set aside.

2. Add green onions, tomatoes, corn, and sweet potatoes, and saute
for 5 minutes in cooking liquid left in stockpot. If pot becomes dry,
add a small amount of water.

3. Add peas, chives, basil, tarragon, and chile and cook 5 minutes.
Add stock, the water, and chicken pieces. Bring to a boil, then lower
heat to medium, cover pot, and cook for 45 minutes.

Note: For an even tastier soup, make this recipe the night before, let
cool, and then refrigerate overnight. The rich aroma and flavor of the
herbs will intensify.

Recipe By : the California Culinary Academy

From: Date: 05/27


Servings: 8 servings

 

 

Low-Sodium Chicken Soup With Vegetables Recipe brought to you by Recipe Ideas


Categories: Chicken; Chicken Soup; Dutch Oven; Poultry; Soup


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We hope you enjoy this Low Sodium Chicken Soup With Vegetables recipe.

 


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