Canton Chicken And Vegetable Soup Recipe

• 4 lb chicken -- *see note
• 3 Tbsp. margarine
• 1 1/2 c. onions -- minced
• 1 1/2 c. carrots -- minced
• 1 1/2 c. celery -- minced
• 1 tsp curry pwdr
• 1 x tart apple -- minced
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 2 can chicken broth -- condensed
• 10 ounce frzn corn
• 10 ounce frzn lima beans
• 1 1/2 c. pasta shells -- cooked
• 2 Tbsp. fresh parsley -- minced

1. *Use a 4 lb.
2. stewing chicken, cut in half, or possibly use already cut-up chicken.
3. In a 5-qt kettle or possibly pot, heat margarine and brown chicken till well-browned on all sides.
4. Remove chicken and keep hot.
5. In remaining fat in pan, saute/fry onions, carrots, celery and curry pwdr.
6. Use medium heat.
7. Stir till onions are tender and limp; about 5 min.
8. Return chicken to pot.
9. Add in apple, salt, pepper, chicken broth, 5 c. cool water and parsley.
10. Bring to a boil then reduce heat to simmer.
11. Cover and simmer for 1 hour.
12. Stir occasionally.
13. Remove chicken; add in corn and lima beans and cook 30 minuteslonger.
14. Cook pasta while chicken is cooking.
15. Skim fat from soup.
16. Remove skin and bones from chicken; cut intobite-sized pcs.
17. Return chicken to pot; add in cooked pasta shells.
18. Let stand, covered, for about 10 min before serving.
19. Yield:about 10-12 servings.
20. - - - - - - - - - - - - - - - - - -

chicken, margarine, onions, carrots, celery, curry, salt, black pepper, chicken broth condensed, corn, beans, pasta shells, parsley

Taken from cookeatshare.com/recipes/canton-chicken-and-vegetable-soup-99098 (may not work)