Low-Sodium Chicken Soup With Vegetables

Recipe Ingredients

3 lbs	1362g / 48oz	Frying chicken - skinned and
		Cut up
1/2 cup	118ml	Dry sherry
1/2 cup	31g / 1.1oz	Chopped green onions
2 cups	125g / 4.4oz	Chopped tomatoes
1 cup	62g / 2.2oz	Corn kernels
1/2 cup	73g / 2.6oz	Diced sweet potatoes
1/2 cup	118ml	Shelled peas
2 tablespoons	30ml	Minced fresh chives
1 teaspoon	5ml	Minced fresh basil
1/2 teaspoon	2.5ml	Minced fresh tarragon
1 teaspoon	5ml	Jalapeno chile - (optional) - (small)
		Seeded and minced
6 cups	1422ml	Defatted chicken stock
6 cups	1422ml	Water

Recipe Instructions

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

Source:
Diane Rozas, "Low-Fat Chicken Breasts", Oregonian 11/5/96

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