Canton Chicken And Vegetable Soup

Recipe Ingredients

4 lbs	1816g / 64oz	Chicken - *see note
3 tablespoons	45ml	Margarine
1 1/2 cups	93g / 3.3oz	Onions - chopped
1 1/2 cups	165g / 5.8oz	Carrots - chopped
1 1/2 cups	165g / 5.8oz	Celery - chopped
1 teaspoon	5ml	Curry powder
1		Tart apple - chopped
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
2		Chicken broth - condensed
10 oz	284g	Frozen corn
10 oz	284g	Frozen lima beans
1 1/2 cups	355ml	Pasta shells - cooked
2 tablespoons	30ml	Fresh parsley - chopped

Recipe Instructions

* 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. Stir occasionally.

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.

Source:
Jo Anne Merrill

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