Ingredients
1 tbsp olive oil
1 medium onions -- chopped
1 medium bell pepper -- chopped
2 cloves garlic -- minced
1 can stewed tomatoes -- (14 1/2
1 oz)
4 cup chicken broth
2 cup water
1/2 cup rice
1 tbsp basil
6 medium carrots -- sliced
1 lb skinless boneless chicken
1 breast -- cut into 3/4
1 cubes
1 package green beans -- (10 oz)
1/4 tsp black pepper
Directions
In a large pan, heat oil over moderate heat. Add onion, green
pepper, and garlic and cook, stirring occasionally, for 5 minutes or
until vegetables are soft. Stir in tomatoes, broth, water, rice, and
basil and bring to a boil. Adjust heat so the mixture simmers
gently, cover, and cook for 10 minutes. Add carrots, and cook 5
minutes longer. Add chicken and green beans and cook, uncovered, for
5 minutes or until chicken is just cooked through. Stir in the black
pepper.
Recipe By : Reader's Digest Live Longer Cookbook
Servings: 4 servings
Chunky Chicken Soup~ Mediterranean Style Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Soup
The History of Recipes
Written cooking instructions as an idea can be observed way back into distant history, in truth as far back as early Egypt, and maybe even further. Having said that, these, early cook books were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians is a series of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius assembled a few documents which described recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Additionally, he tells us how the ancient cooks made use of a wide range of herbs and spices, including many that are still in use today such as bay, fennel and dill. Continuing our culinary historical journey, there were two books which appeared in the 1300s : one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the spicy food that appears on menues today, but rather recipes for the types of meals enjoyed by the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab cuisine, including spices such as basil and rosemary. These new culinary innovations prompted an outbreak in manuscripts on cookery, some of which are now in private collections. Over the succeeding few hundred years, the upper-class families of Wesstern Europe tried to offer the most extravagent meals, and because of this chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording popular recipes of the day. When we get to the twentieth century, cookery publications were starting to become popular mostly as a result of higher levels of literacy, increased leisure time and having more money. The TV revolution brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Chunky Chicken Soup~ Mediterranean Style recipe.
