Canton Chicken and Vegetable Soup

• 4 pounds chicken *see note
• 3 tablespoons margarine
• 1 1/2 cups onions chopped
• 1 1/2 cups carrots chopped
• 1 1/2 cups celery chopped
• 1 teaspoon curry powder
• 1 each apples, granny smith chopped
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 cans chicken broth condensed
• 10 ounces corn frozen
• 10 ounces lima beans frozen
• 1 1/2 cups pasta shells cooked
• 2 tablespoons parsley leaves chopped

1. In a 5-quart kettle or pot, melt margarine and brown chicken until well-browned on all sides.
2. Remove chicken and keep warm.
3. In remaining fat in pan, saute onions, carrots, celery and curry powder.
4. Use medium heat.
5. Stir until onions are tender and limp; about 5 minutes.
6. Return chicken to pot.
7. Add apple, salt, pepper, chicken broth, 5 cups cold water and parsley.
8. Bring to a boil then reduce heat to simmer.
9. Cover and simmer for 1 hour.
10. Stir occasionally.
11. Remove chicken; add corn and lima beans and cook 30 minutes longer.
12. Cook pasta while chicken is cooking.
13. Skim fat from soup.
14. Remove skin and bones from chicken; cut into bite-sized pieces.
15. Return chicken to pot; add cooked pasta shells.
16. Let stand, covered, for about 10 minutes before serving.

chicken, margarine, onions, carrots, celery, curry powder, apples, salt, black pepper, chicken broth condensed, pasta shells cooked, parsley

Taken from recipeland.com/recipe/v/canton-chicken-vegetable-soup-39331 (may not work)