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
The History of Recipes
Academics have proved the existence of recipes back into the distant past, certainly as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that maybe, these, ancient recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As our culinary historical trip moves to more modern times there are a couple of cookery books dating from the 1300s ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that is served today, but instead recipes for the types of meals eaten by the wealthy. Over the next few centuries, the powerful families of Wesstern Europe competed to serve the most exotic banquets, and as a consequence, chefs and their recipe collections increased in prestige. Even so, it wasn`t until the nineteenth century that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, verifying, and recording recipes of the day. The introduction of television brought us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Low Sodium Chicken Soup With Vegetables recipe.
