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Categories:
chicken margarine onions carrots celery curry powder apples salt black pepper chicken broth condensed pasta shells cooked parsley
Viewed: 39 - Published at: 4 years agoIngredients
- 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 each apples, granny smith chopped
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 cans chicken broth condensed
- 10 ounces corn frozen
- 10 ounces lima beans frozen
- 1 1/2 cups pasta shells cooked
- 2 tablespoons parsley leaves chopped
Method
- In a 5-quart kettle or pot, melt margarine and brown chicken until well-browned on all sides.
- Remove chicken and keep warm.
- 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.
- 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.
- Remove chicken; add corn and lima beans and cook 30 minutes longer.
- Cook pasta while chicken is cooking.
- Skim fat from soup.
- Remove skin and bones from chicken; cut into bite-sized pieces.
- Return chicken to pot; add cooked pasta shells.
- Let stand, covered, for about 10 minutes before serving.
