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Canton chicken and vegetable soup
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| Artist: |
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| Categories: |
Chicken, Poultry, Soups & Stews |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 4
| lbs | Chicken, *see note | | 3
| tbsp | Margarine | | 1 1/2
| cup | Onions, chopped | | 1 1/2
| cup | Carrots, chopped | | 1 1/2
| cup | Celery, chopped | | 1
| tsp | Curry powder | | 1
| | Tart apple, chopped | | 1 1/2
| tsp | Salt | | 1/4
| tsp | Black pepper | | 2
| can | Chicken broth, condensed | | 10
| oz | Frozen corn | | 10
| oz | Frozen lima beans | | 1 1/2
| cup | Pasta shells, cooked | | 2
| tbsp | Fresh parsley, chopped |
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Procedures:
| 1 | Recipe by: jo anne merrill preparation time: 1:45 * use a 4-pound stewing chicken, cut in half, or use pre-cut chicken. | | 2 | In a 5-quart kettle or pot, melt margarine and brown chicken until well-browned on all sides. | | 3 | Remove chicken and keep warm. | | 4 | In remaining fat in pan, saute onions, carrots, celery and curry powder. | | 5 | Use medium heat. | | 6 | Stir until onions are tender and limp; about 5 minutes. | | 7 | Return chicken to pot. | | 8 | Add apple, salt, pepper, chicken broth, 5 cups cold water and parsley. | | 9 | Bring to a boil then reduce heat to simmer. | | 10 | Cover and simmer for 1 hour. | | 11 | Stir occasionally. | | 12 | Remove chicken; add corn and lima beans and cook 30 minutes longer. | | 13 | Cook pasta while chicken is cooking. | | 14 | Skim fat from soup. | | 15 | Remove skin and bones from chicken; cut into bite-sized pieces. | | 16 | Return chicken to pot; add cooked pasta shells. | | 17 | Let stand, covered, for about 10 minutes before serving. |
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