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Canton Chicken and Vegetable Soup

 

81

Yield

4

servings

Prep

15

Cook

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

4 pounds chicken
*see note
3 tablespoons margarine
1 ½ cups onions
chopped
1 ½ cups carrots
chopped
1 ½ cups celery
chopped
1 teaspoon curry powder
1 each Granny Smith apples
chopped
1 ½ teaspoons salt
¼ teaspoon black pepper
*
2 cans chicken broth
condensed
*
10 ounces corn
frozen
10 ounces lima beans
frozen
1 ½ cups pasta shells
cooked
*
2 tablespoons parsley leaves
chopped

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 747g (26.3 oz)
Amount per Serving
Calories 115235% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 408mg 136%
Sodium 1643mg 68%
Total Carbohydrate 14g 14%
Dietary Fiber 8g 31%
Sugars g
Protein 282g
Vitamin A 186% Vitamin C 34%
Calcium 14% Iron 44%
* based on a 2,000 calorie diet How is this calculated?

 

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