Canton Chicken and Vegetable Soup
Canton Chicken & Vegetable Soup
- 4 lbs. Chicken (Use a 4-pound stewing chicken, cut in half, or use a
pre-cut chicken.) - 1 ½ cups Onions (chopped)
- 1 ½ cups Carrots (Gaajar) (chopped)
- 1 ½ cups Celery (chopped)
- 10 oz. Corn (frozen)
- 10 oz. Lima Beans (frozen)
- 1 Tart Apple (chopped)
- 1 ½ cups Pasta Shells
- 2 tbsp. Fresh Parsley (chopped)
- 1 tsp. Curry Powder
- 1 ½ tsp. Salt
- ¼ tsp. Black Pepper (Kaali Mirch)
- 2 cans Chicken Broth (condensed)
- 3 tbsp. Margarine
- In a 5-quart kettle or pot, melt margarine and brown chicken until
well-browned on all sides. Remove the chicken and keep warm. - In remaining fat in pan, saute the onions, carrots, celery and curry
powder. Use medium heat. Stir until the onions are tender and limp; about 5
minutes. - Return the chicken to the pot. Add the apple, salt, black pepper,
chicken broth, 5 cups of cold water and parsley. Bring to a boil then reduce
heat to simmer. Cover and simmer for 1 hour. Stir occasionally. - Remove the chicken; add the corn and lima beans and cook for another 30
minutes. - Cook pasta separately while the chicken is cooking.
- Skim the fat from the soup. Remove the skin and bones from the chicken;
cut into bite-size pieces. Return the chicken to the pot; add the cooked
pasta shells. - Let stand, covered, for about 10 minutes before serving.
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