Canton Chicken & Vegetable Soup
Submitted by hmpeto
Hearty chicken and vegetable soup with curry powder, Granny Smith apple, corn, lima beans, and pasta shells. A whole stewing chicken simmered into a rich, warming broth that feeds a crowd.
YIELD
4 servingsPREP
15COOK
READY
2 hrsThis is not a dainty cup of broth. This is a full-on, ladle-it-into-big-bowls, warm-you-to-the-bone kind of soup.
A whole stewing chicken gets browned until golden, then simmered for an hour with onions, carrots, celery, and a chopped Granny Smith apple that melts into the broth and adds a subtle tart sweetness.
Curry powder woven through the vegetables gives the whole pot a gentle warmth that’s more cozy than spicy.
Corn, lima beans, and pasta shells go in toward the end, turning this from chicken soup into a proper one-pot meal.
With 25 reviews and a loyal following, this recipe has earned its spot in the weeknight rotation.
Kitchen Tips
- Brown the chicken well on all sides before simmering. That caramelization builds the deep, savory flavor that separates great soup from forgettable soup.
- Skim the fat after simmering and before adding the pasta. Nobody wants a greasy broth.
- Cook the pasta separately and add it at the end. Cooking it directly in the soup makes the broth starchy and the noodles mushy.
- Let it rest 10 minutes covered before serving. The flavors settle and the temperature evens out.
Ingredients
Directions
- 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.
Comments
