| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Poultry, Healthwise, Soups & ste, Breads, Muffins & r |
10 |
Servings |
INGREDIENTS
| 4 |
lb |
Chicken — *see note |
| 3 |
tb |
Margarine |
| 1 1/2 |
c |
Onions — chopped |
| 1 1/2 |
c |
Carrots — chopped |
| 1 1/2 |
c |
Celery — chopped |
| 1 |
ts |
Curry powder |
| 1 |
|
Tart apple — chopped |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 2 |
cn |
Chicken broth — condensed |
| 10 |
oz |
Frozen corn |
| 10 |
oz |
Frozen lima beans |
| 1 1/2 |
c |
Pasta shells — cooked |
| 2 |
tb |
Fresh parsley — chopped |
INSTRUCTIONS
* Use a 4-pound stewing chicken, cut in half, or use pre-cut chicken.
1. In a 5-quart kettle or pot, melt margarine and brown chicken until
well-browned on all sides. Remove chicken and keep warm. 2. In remaining
fat in pan, saute onions, carrots, celery and curry powder. Use medium
heat. Stir until onions are tender and limp; about 5 minutes. 3. 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. 4. Remove chicken; add corn and lima beans
and cook 30 minutes longer. 5. Cook pasta while chicken is cooking. 6. Skim
fat from soup. Remove skin and bones from chicken; cut into bite-sized
pieces. Return chicken to pot; add cooked pasta shells. 7. Let stand,
covered, for about 10 minutes before serving.
Recipe By : Jo Anne Merrill
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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