Canton Chicken And Vegetable Soup

* Exported from MasterCook *

Canton Chicken And Vegetable Soup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Chicken -- *see note
3 tb Margarine
1 1/2 c Onions -- chopped
1 1/2 c Carrots -- chopped
1 1/2 c Celery -- chopped
1 t Curry powder
1 Tart apple -- chopped
1 1/2 ts Salt
1/4 ts Black pepper
2 cn Chicken broth -- condensed
10 oz Frozen corn
10 oz Frozen lima beans
1 1/2 c Pasta shells -- cooked
2 tb Fresh parsley -- chopped

* Use a 4-pound stewing chicken, cut in half, or use
pre-cut chicken.

1. In a 5-quart kettle or pot, melt margarine and
brown chicken until well-browned on all sides. Remove
chicken and keep warm.

2. In remaining fat in pan, saute onions, carrots,
celery and curry powder. Use medium heat. Stir until
onions are tender and limp; about 5 minutes.

3. Return chicken to pot. Add apple, salt, pepper,
chicken broth, 5 cups cold water and parsley. Bring to
a boil then reduce heat to simmer. Cover and simmer
for 1 hour. Stiroccasionally.

4. Remove chicken; add corn and lima beans and cook 30
minutes longer.

5. Cook pasta while chicken is cooking.

6. Skim fat from soup. Remove skin and bones from
chicken; cut into bite-sized pieces. Return chicken to
pot; add cooked pasta shells.

7. Let stand, covered, for about 10 minutes before
serving.

Recipe By : Jo Anne Merrill



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