Low Carb Soups And Stews Recipes
Low-Sodium Chicken Soup With Vegetables Recipe
This Low-Sodium Chicken Soup With Vegetables Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Low-Sodium Chicken Soup With Vegetables Recipe, is that they can
all be seen as diet recipes in one form or another.
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Low-Sodium Chicken Soup With Vegetables
Ingredients:
3 lb 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
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.
NOTES : Very different from traditionally salty chicken soups, this Middle
Eastern soup recipe is pared down to include much less sodium. The secret
to its wonderful flavor is the liberal use of herbs and sherry. Since the
alcohol cooks off before serving, the recipe is also very low in calories.
Add the optional chile for a spicy twist. Traditionally, the chicken pieces
are left whole and the soup is served as a main course with bread and
salad. Recipe by: the California Culinary Academy
Servings: 8
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Ever eating, never cloying,
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