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Add a photoServings: 8
Ingredients
- 3 lb Frying chicken -- skinned & Cut up
- 1/2 c. Dry sherry
- 1/2 c. Minced green onions
- 2 c. Minced tomatoes
- 1 c. Corn kernels
- 1/2 c. Diced sweet potatoes
- 1/2 c. Shelled peas
- 2 Tbsp. Chopped fresh chives
- 1 tsp Chopped fresh basil
- 1/2 tsp Chopped fresh tarragon
- 1 sm Jalapeno chile (optional) -- Seeded and chopped
- 6 c. Defatted Chicken Stock
- 6 c. Water
Directions
- 1. In a large stockpot or possibly Dutch oven over medium-high heat, sear chicken pcs in sherry by sauteing rapidly on both sides till browned (about 10 min). Remove from pot and set aside.
- 2. Add in green onions, tomatoes, corn, and sweet potatoes, and saute/fry for 5 min in cooking liquid left in stockpot. If pot becomes dry, add in a small amount of water.
- 3. Add in peas, chives, basil, tarragon, and chile and cook 5 min. Add in stock, the water, and chicken pcs. Bring to a boil, then lower heat to medium, cover pot, and cook for 45 min.
- Note: For an even tastier soup, make this recipe the night before, let cold, and then chill overnight. The rich aroma and flavor of the herbs will intensify.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 8 servings | |
| Calories 300 | |
| Calories from Fat 159 | 53% |
| Total Fat 17.61g | 22% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 96mg | 4% |
| Potassium 396mg | 11% |
| Total Carbs 8.25g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.08g | 2% |
| Protein 22.64g | 36% |
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