Canton chicken and vegetable soup

 
                     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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