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  • Canton Chicken And Vegetable Soup

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    Canton Chicken And Vegetable Soup
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 lb chicken -- *see note
    • 3 Tbsp. margarine
    • 1 1/2 c. onions -- minced
    • 1 1/2 c. carrots -- minced
    • 1 1/2 c. celery -- minced
    • 1 tsp curry pwdr
    • 1 x tart apple -- minced
    • 1 1/2 tsp salt
    • 1/4 tsp black pepper
    • 2 can chicken broth -- condensed
    • 10 ounce frzn corn
    • 10 ounce frzn lima beans
    • 1 1/2 c. pasta shells -- cooked
    • 2 Tbsp. fresh parsley -- minced

    Directions

    1. *Use a 4 lb. stewing chicken, cut in half, or possibly use already cut-up chicken.
    2. In a 5-qt kettle or possibly pot, heat margarine and brown chicken till well-browned on all sides. Remove chicken and keep hot. In remaining fat in pan, saute/fry onions, carrots, celery and curry pwdr. Use medium heat. Stir till onions are tender and limp; about 5 min. Return chicken to pot. Add in apple, salt, pepper, chicken broth, 5 c. cool water and parsley. Bring to a boil then reduce heat to simmer.
    3. Cover and simmer for 1 hour. Stir occasionally. Remove chicken; add in corn and lima beans and cook 30 minuteslonger. Cook pasta while chicken is cooking. Skim fat from soup. Remove skin and bones from chicken; cut intobite-sized pcs. Return chicken to pot; add in cooked pasta shells. Let stand, covered, for about 10 min before serving.
    4. Yield:about 10-12 servings. - - - - - - - - - - - - - - - - - -

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