Ingredients
1 large onion, chopped
2 celery stalks, thinly sliced
2 large carrots, peel & thinly slice
2 cup cauliflower flowerets, coars
2 chicken breast halves withou
6 cup chicken broth, defatted
2 cup garbanzo beans, cooked or 15
1/2 cup long-grain rice, uncooked
1 1/2 tsp dried thyme leaves
1 tsp dried basil leaves
1 tsp dried marjoram leaves
2 large bay leaves
1/4 tsp black pepper
1 can stewed tomatoes
Directions
Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X In 5-qt crock
pot, combine onion, celery, carrots, and cauliflower. Add chicken,
broth, beans, rice thyme, basil, marjoram, bay leaves, and pepper.
Cover and cook on high 1 hour. Lower heat to low and cook an
additional 6 to 8 hours. Remove bay leaves and discard.
Remove chicken. When cool enough to handle, remove from bone and cut
chicken into bite-sized pieces. Add stewed tomatoes to crock pot, and
cook on high an additional 10 to 15 mins. Return chicken to crock
pot, and cook an additional 5 mins.
NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 402 Fat
(gm) 5.9 Sat. fat (gm) 0.6 Cholesterol (mg) 46 Sodium (mg) 607
Protein (gm) 35 Carbohydrate (gm) 56 % Calories from fat 13 >
Submitted By VRCS69A@PRODIGY.COM (JOHN TURRI) On 06-22-95; 0706
Servings: 6 servings
Chunky Chicken Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Soup
The History of Recipes
It is possible to trace the history of written recipes back into the distant past, in fact as far into history as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these old recipes were just simple pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As we move on, there are some books from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that we all know today, but rather recipes for the types of meals on the menus of the upper classes of that time. During the following few hundred years, the powerful families of Europe strove to serve up the best banquets, and consequentially the best chefs and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century that formal cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes to help cooks of their time. By the time we get to the 1900s, recipe publications were greatly in demand due to better eduction, people having increased spare time and being a little richer. |
We hope you enjoy this Chunky Chicken Soup recipe.
