Low-sodium chicken soup with vegetables

Yield: 8 servings

Measure Ingredient
3 pounds Frying chicken -- skinned &
Cut up
½ cup Dry sherry
½ cup Chopped green onions
2 cups Chopped tomatoes
1 cup Corn kernels
½ cup Diced sweet potatoes
½ cup Shelled peas
2 tablespoons Minced fresh chives
1 teaspoon Minced fresh basil
½ teaspoon Minced fresh tarragon
1 small Jalapeno chile (optional) --
Seeded and minced
6 cups Defatted Chicken Stock
6 cups Water

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). Remove from pot and set aside.

2. Add green onions, tomatoes, corn, and sweet potatoes, and saute for 5 minutes in cooking liquid left in stockpot. If pot becomes dry, add a small amount of water.

3. Add peas, chives, basil, tarragon, and chile and cook 5 minutes. Add stock, the water, and chicken pieces. Bring to a boil, then lower heat to medium, cover pot, and cook for 45 minutes.

Note: For an even tastier soup, make this recipe the night before, let cool, and then refrigerate overnight. The rich aroma and flavor of the herbs will intensify.

Recipe By : the California Culinary Academy From: Date: 05/27

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