Recipe - Canton Chicken And Vegetable Soup

4 pound Chicken *see note
3 tablespoon Margarine
1 One half cup Onions chopped
1 One half cup Carrots chopped
1 One half cup Celery chopped
1 teaspoon Curry powder
1 Tart apple chopped
1 One half teaspoon Salt
One fourth teaspoon Black pepper
2 cn Chicken broth condensed
10 ounce Frozen corn
10 ounce Frozen lima beans
1 One half cup Pasta shells cooked
2 tablespoon Fresh parsley chopped

* Use a 4pound stewing chicken, cut in half, or use precut chicken.

1. In a 5quart kettle or pot, melt margarine and brown chicken until
wellbrowned 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. Stir occasionally. 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 bitesized
pieces. Return chicken to pot; add cooked pasta shells. 7. Let stand,
covered, for about 10 minutes before serving.

Recipe By : Jo Anne Merrill

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip