Canton Chicken & Vegetable Souppoultry, soups 4 lb chicken -- *see note 3 tablespoon margarine 1 1/2 cup onions -- chopped 1 1/2 cup carrots -- chopped 1 1/2 cup celery -- chopped 1 teaspoon curry powder 1 tart apple -- chopped 1 1/2 teaspoon salt 1/4 teaspoon black pepper 2 can chicken broth -- condensed 10 oz frozen corn 10 oz frozen lima beans 1 1/2 cup pasta shells -- cooked 2 tablespoon 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 |
