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
Written cooking instructions as a concept can be tracked back into history, in fact as far back into history as ancient Egypt, and possibly even further than that. In practice though, sadly, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to academics is a collection of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Later on, in The time of the romans 25BC a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals were divided into starters, main course and dessert, something that is very familiar to us today. Additionally, he describes how the ancient Romans used a wide range of aromatic flavours, including a few that are still present in modern kitchens like basil, rue and asafoetida. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from the holy lands, such as coriander, parsley, and rosemary. The introduction of these new tastes led to a torrent in recipe publications, some of which still exist in private cookery archives. Over the succeeding few centuries, the wealthy families of Wesstern Europe strove to serve the most exotic meals, and consequentially cooks and their recipes were at a premium. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and recording recipes to help cooks of their time. When we get to the 20th century, recipe publications are greatly in demand mostly due to better eduction, people having more free time and having more disposable income. |
We hope you enjoy this Chunky Chicken Soup recipe.
