Canton Chicken And Vegetable Soup

This comforting Canton-style soup is a robust, one-pot meal that balances savory chicken broth with the sweetness of apples and the earthiness of curry. Tender chunks of stewing chicken are simmered with onions, carrots, and celery to create a deeply flavorful base. The addition of frozen corn, lima beans, and small pasta shells makes it a substantial dinner rather than just a light starter. It's perfect for chilly evenings when you crave something warm and nourishing. The subtle hint of apple adds a unique brightness that cuts through the richness, while the parsley at the end provides a fresh, herbaceous finish. A family-friendly recipe that warms the soul.

Cooking Method: Boiling, Stewing

Cuisine: Indian

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 215

Description

This comforting Canton-style soup is a robust, one-pot meal that balances savory chicken broth with the sweetness of apples and the earthiness of curry. Tender chunks of stewing chicken are simmered with onions, carrots, and celery to create a deeply flavorful base. The addition of frozen corn, lima beans, and small pasta shells makes it a substantial dinner rather than just a light starter. It's perfect for chilly evenings when you crave something warm and nourishing. The subtle hint of apple adds a unique brightness that cuts through the richness, while the parsley at the end provides a fresh, herbaceous finish. A family-friendly recipe that warms the soul.

Ingredients

Chicken (see note)
Margarine
Onions, chopped
Carrots, chopped
Celery, chopped
Curry powder
Tart Apple, chopped
Salt
Black pepper
Chicken broth, condensed
Frozen corn
Frozen lima beans
Pasta shells, cooked
Fresh parsley, chopped

Directions

1
If using a whole stewing chicken, cut it in half or into large pieces; otherwise, use pre-cut chicken pieces.
2
In a large 5-quart pot or kettle, melt the margarine over medium-high heat.
3
Brown the chicken pieces on all sides until golden and well-sealed, about 5-7 minutes.
4
Remove the browned chicken from the pot and set aside on a plate to keep warm.
5
Reduce heat to medium. In the same pot with the remaining margarine and drippings, add the chopped onions, carrots, celery, and curry powder.
6
Sauté the vegetables, stirring occasionally, until the onions are tender and limp, about 5 minutes.
7
Return the chicken pieces to the pot.
8
Add the chopped apple, salt, black pepper, condensed chicken broth, 5 cups of cold water, and the fresh parsley.
9
Bring the soup to a rolling boil over high heat.
10
Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot.
11
Simmer the soup for 1 hour, stirring occasionally.
12
While the soup simmers, cook the pasta shells according to package directions until al dente. Drain and set aside.
13
After 1 hour, remove the chicken pieces from the pot and place them on a cutting board.
14
Add the frozen corn and frozen lima beans to the simmering soup.
15
Continue to simmer the soup, covered, for an additional 30 minutes to cook the frozen vegetables.
16
Skim any excess fat from the surface of the soup.
17
Remove the skin and bones from the cooked chicken. Cut or tear the meat into bite-sized pieces.
18
Return the chicken meat to the pot. Add the cooked pasta shells.
19
Let the soup stand, covered, for about 10 minutes to allow the flavors to meld and the pasta to absorb some broth before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 215kcal

% Daily Value *
Total Fat 9.2g15%
Saturated Fat 2.5g13%
Cholesterol 58mg20%
Sodium 812mg34%
Total Carbohydrate 11.3g4%
Dietary Fiber 2.1g9%
Sugars 3.0g
Protein 19.7g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/canton-chicken-and-vegetable-soup/