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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