Recipe - Low-Sodium Chicken Soup With Vegetables

3 pound Frying chicken skinned &
Cut up
One half cup Dry sherry
One half cup Chopped green onions
2 cup Chopped tomatoes
1 cup Corn kernels
One half cup Diced sweet potatoes
One half cup Shelled peas
2 tablespoon Minced fresh chives
1 teaspoon Minced fresh basil
One half teaspoon Minced fresh tarragon
1 small Jalapeno chile (optional)
Seeded and minced
6 cup Defatted Chicken Stock
6 cup Water

1. In a large stockpot or Dutch oven over mediumhigh 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip