1 1/2 cup Chicken, cooked diced.
1 1/2 cup Chicken broth
1 cup Water
2 tbsp Onion, chopped fine
1/4 cup Celery, diced fine
1/2 tsp Thyme
1/2 tbsp Arrowroot
1 tbsp Water
Directions
Simmer first seven ingredients for about 10 minutes. Make paste of
arrowroot and 1 tb water, add to soup. Cook until clear and smooth
(takes just a few seconds.
Food Exchange per serving: 2 3/4 LEAN MEAT EXCHANGES CAL: 185
THAT'S ALL!!
Source: Recipes for Diabetics by Billie Little
(2 almost 2 1/2 years ago I was diagnosis as Diabetic, this was one
of the first of servral books I prechased, then I found a EARLY
version at the thrift store. Both are so different.)
Brought to you and yours via Nancy O'brion and her Meal-Master
Servings: 4 cups
Quick And Tasty Chicken Soup Recipe brought to you by Recipe Ideas
Categories: Diabetic; Soups/Stews; Main Dish; Poultry; Crockpot
The History of Recipes
We can follow the history of `recipes` far back into the distant past, in fact as far back into recorded history as the Egyptians, and maybe even further. Interesting though that maybe, mostly, these early records were just very basic pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts are some stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something we still use today. This early Roman chef informs us how the ancient Romans made use of a good variety of spices and herbs, including a few you will know such as bay, mint and dill. Later, there were a couple of books from the 1300s - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of food eaten by the rich and powerful of those days. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices caused an eruption in cookery books, many of which are now in private libraries. For the centuries that followed, the upper classes strove to lay on the best banquets, and because of this chefs and their recipes were highly sought after. Even so, it wasn`t until the 19th century the formal cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, testing, and publishing popular recipes of the day. By the time we get to the 20th century, cookery books are starting to become popular due to higher levels of literacy, increased leisure time and disposable income. The introduction of the TV gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Quick And Tasty Chicken Soup recipe.
