*  Exported from  MasterCook  *

                    Canton Chicken and Vegetable Soup

Recipe By     : 
Serving Size  : 10   Preparation Time :1:45
Categories    : Poultry                          Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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                    tart apples -- chopped
   1 1/2  teaspoons     salt
     1/4  teaspoon      black pepper
   2      cans          chicken broth -- condensed
  10      ounces        frozen corn
  10      ounces        frozen lima beans
   1 1/2  cups          pasta shells -- cooked
   2      tablespoons   fresh parsley -- chopped

     *Use a 4 pound stewing chicken, cut in half, or use already cut-up chicken.

     1. In a 5-quart kettle or pot, melt margarine and brown chicken until well-browned 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 bite-sized pieces
. Return chicken to pot; add cooked pasta shells.
     7. Let stand, covered, for about 10 minutes before serving.
Yield: about 10-12 servings.

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NOTES : This delicious recipe was created by Helen Jolly of Kenosha, Wisconsin.