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Low-sodium chicken soup with vegetables
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| Artist: |
_ |
| Categories: |
Chicken, Poultry, Soups, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Frying chicken -- skinned & | | | Cut up | | 1/2
| cup | Dry sherry | | 1/2
| cup | Chopped green onions | | 2
| cup | Chopped tomatoes | | 1
| cup | Corn kernels | | 1/2
| cup | Diced sweet potatoes | | 1/2
| cup | Shelled peas | | 2
| tbsp | Minced fresh chives | | 1
| tsp | Minced fresh basil | | 1/2
| tsp | Minced fresh tarragon | | 1
| small | Jalapeno chile (optional) -- | | | Seeded and minced | | 6
| cup | Defatted Chicken Stock | | 6
| cup | Water |
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Procedures:
| 1 | In a large stockpot or dutch oven over medium-high heat, sear chicken pieces in sherry by sauteing rapidly on both sides until browned (about 10 minutes). | | 2 | Remove from pot and set aside. | | 3 | Add green onions, tomatoes, corn, and sweet potatoes, and saute for 5 minutes in cooking liquid left in stockpot. | | 4 | If pot becomes dry, add a small amount of water. | | 5 | Add peas, chives, basil, tarragon, and chile and cook 5 minutes. | | 6 | Add stock, the water, and chicken pieces. | | 7 | Bring to a boil, then lower heat to medium, cover pot, and cook for 45 minutes. | | 8 | Note: for an even tastier soup, make this recipe the night before, let cool, and then refrigerate overnight. | | 9 | The rich aroma and flavor of the herbs will intensify |
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