Canton Chicken And Vegetable Soup Recipe

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0 votes | 1347 views
Servings: 10

Ingredients

Cost per serving $1.59 view details
  • 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

Directions

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

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Nutrition Facts

Amount Per Serving %DV
Serving Size 383g
Recipe makes 10 servings
Calories 590  
Calories from Fat 214 36%
Total Fat 23.82g 30%
Saturated Fat 6.17g 25%
Trans Fat 0.63g  
Cholesterol 96mg 32%
Sodium 1085mg 45%
Potassium 1009mg 29%
Total Carbs 57.63g 15%
Dietary Fiber 8.7g 29%
Sugars 8.51g 6%
Protein 35.86g 57%
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