• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Canton Chicken and Vegetable Soup

  • Recipe Submitted by on

Category: Quick Breads, Breads, Poultry

 Ingredients List

  • 4 lb Chicken -- *see note
  • 3 tb Margarine
  • 1 1/2 c Onions -- chopped
  • 1 1/2 c Carrots -- chopped
  • 1 1/2 c Celery -- chopped
  • 1 ts Curry powder
  • 1 Tart apple -- chopped
  • 1 1/2 ts Salt
  • 1/4 ts Black pepper
  • 2 cn Chicken broth -- condensed
  • 10 oz Frozen corn
  • 10 oz Frozen lima beans
  • 1 1/2 c Pasta shells -- cooked
  • 2 tb Fresh parsley -- chopped


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

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?