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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
- *Use a 4 lb. stewing chicken, cut in half, or possibly use already cut-up chicken.
- 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.
- 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.
- Yield:about 10-12 servings. - - - - - - - - - - - - - - - - - -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 10 servings | |
| Calories 590 | |
| Calories from Fat 214 | 36% |
| Total Fat 23.82g | 30% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.63g | |
| Cholesterol 96mg | 32% |
| Sodium 1085mg | 45% |
| Potassium 1009mg | 29% |
| Total Carbs 57.63g | 15% |
| Dietary Fiber 8.7g | 29% |
| Sugars 8.51g | 6% |
| Protein 35.86g | 57% |
