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Low Sodium Chicken Soup With Vegetables | Ethnic Recipes » International Recipes

Low Sodium Chicken Soup With Vegetables


Serving Size : 8
Ingredients
for prepare Low Sodium Chicken Soup With Vegetables
:
Amount Measure Ingredient - Preparation Method
3 pounds frying chicken - skinned & cut up
1/2 cup dry sherry
1/2 cup chopped green onions
2 cups chopped tomatoes
1 cup corn kernels
1/2 cup diced sweet potatoes
1/2 cup shelled peas
2 tablespoons minced fresh chives
1 teaspoon minced fresh basil
1/2 teaspoon minced fresh tarragon
1 small jalapeno chile (optional) - seeded and minced
6 cups defatted Chicken Stock
6 cups water
recipe Low Sodium Chicken Soup With Vegetables

1. In a large stockpot or Dutch oven over medium-high heat, sear chicken
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pieces in sherry by sauteing rapidly on both sides until browned (about 10 minutes). Remove from pot and set
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aside. 2. Add green onions, tomatoes, corn, and sweet potatoes, and saute for 5 minutes
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in cooking liquid left in stockpot. If pot becomes dry, add a small amount of water. 3. Add peas, chives,
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basil, tarragon, and chile and cook 5 minutes. Add stock, the water, and chicken
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pieces. Bring to a boil, then lower heat to medium, cover pot,
Low Sodium Chicken Soup With Vegetables
and cook for 45 minutes. Note: For an even tastier soup, make this recipe the night before,

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let cool, and then refrigerate overnight. The rich aroma and flavor of the herbs
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will intensify.






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    Views: 2376 | Author: Shad0w | 12 December 2009 | Comments (0)


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