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Receta Canton Chicken And Vegetable Soup
by Global Cookbook

Canton Chicken And Vegetable Soup
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  Raciónes: 10

Ingredientes

  • 4 lb chicken -- *see note
  • 3 Tbsp. margarine
  • 1 1/2 c. onions -- minced
  • 1 1/2 c. carrots -- minced
  • 1 1/2 c. celery -- minced
  • 1 tsp curry pwdr
  • 1 x tart apple -- minced
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 can chicken broth -- condensed
  • 10 ounce frzn corn
  • 10 ounce frzn lima beans
  • 1 1/2 c. pasta shells -- cooked
  • 2 Tbsp. fresh parsley -- minced

Direcciones

  1. Use a 4 lb. stewing chicken, cut in half, or possibly use already cut-up chicken.
  2. In a 5-qt kettle or possibly pot, heat margarine and brown chicken till well-browned on all sides. Remove chicken and keep hot. In remaining fat in pan, saute/fry onions, carrots, celery and curry pwdr. Use medium heat. Stir till onions are tender and limp; about 5 min. Return chicken to pot. Add in apple, salt, pepper, chicken broth, 5 c. cool water and parsley. Bring to a boil then reduce heat to simmer.
  3. Cover and simmer for 1 hour. Stir occasionally. Remove chicken; add in corn and lima beans and cook 30 minuteslonger. Cook pasta while chicken is cooking. Skim fat from soup. Remove skin and bones from chicken; cut intobite-sized pcs. Return chicken to pot; add in cooked pasta shells. Let stand, covered, for about 10 min before serving.
  4. Yield:about 10-12 servings. - - - - - - - - - - - - - - - - - -