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4 servings
suggest servings
| 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, tart | 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 |
* Use a 4-pound stewing chicken, cut in half, or use pre-cut chicken.
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, sauté 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.
| % Daily Value* | |
| Total Fat 71.0g | 109% |
| Saturated Fat 18.0g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 412mg | 137% |
| Sodium 1688mg | 70% |
| Total Carbohydrate 42.0g | 14% |
| Dietary Fiber 8.0g | 31% |
| Sugars 13.0g | |
| Protein 138.0g | 276% |
| Vitamin A | 190% | Vitamin C | 34% | |
| Calcium | 18% | Iron | 49% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The envoys of fall arrive to greet us well before the autumnal equinox. Gourds, which include...
This is a very good receipe.
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