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Canton Chicken & Vegetable Soup

Canton Chicken & Vegetable Soup recipe image
This robust Canton-style chicken soup is a delightful fusion of savory and sweet flavors. Tender chicken pieces are simmered in a rich broth with aromatic curry powder, crisp apples, and a medley of vegetables including carrots, celery, and onions. The addition of frozen corn and lima beans adds texture and heartiness, while cooked pasta shells make it a complete meal. The subtle sweetness of the apple balances the warmth of the spices, creating a comforting bowl that is perfect for chilly evenings.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 214.8
Description
This robust Canton-style chicken soup is a delightful fusion of savory and sweet flavors. Tender chicken pieces are simmered in a rich broth with aromatic curry powder, crisp apples, and a medley of vegetables including carrots, celery, and onions. The addition of frozen corn and lima beans adds texture and heartiness, while cooked pasta shells make it a complete meal. The subtle sweetness of the apple balances the warmth of the spices, creating a comforting bowl that is perfect for chilly evenings.
Ingredients
  • 4 pound Chicken -- *see note
  • 3 tablespoon Margarine
  • 1 1/2 cup Onions -- chopped
  • 1 1/2 cup Carrots -- chopped
  • 1 1/2 cup Celery -- chopped
  • 1 teaspoon Curry powder
  • 1 Tart Apple -- chopped
  • 1 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 2 can Chicken broth -- condensed
  • 10 ounce Frozen corn
  • 10 ounce Frozen lima beans
  • 1 1/2 cup Pasta shells -- cooked
  • 2 tablespoon Fresh parsley -- chopped
Directions
  1. 1
    Prepare the chicken by cutting a 4-pound stewing chicken in half or using pre-cut pieces.
  2. 2
    Melt margarine in a large 5-quart pot over medium-high heat.
  3. 3
    Brown the chicken pieces on all sides until golden, then remove them from the pot and set aside.
  4. 4
    In the same pot, saut chopped onions, carrots, and celery with curry powder until the vegetables are tender and onions are limp, about 5 minutes.
  5. 5
    Return the chicken to the pot.
  6. 6
    Add chopped apple, salt, black pepper, condensed chicken broth, 5 cups of cold water, and chopped parsley.
  7. 7
    Bring the mixture to a boil, then reduce heat to low and cover.
  8. 8
    Simmer for 1 hour, stirring occasionally.
  9. 9
    Remove the chicken from the pot and let it cool slightly.
  10. 10
    Add frozen corn and lima beans to the pot and simmer for an additional 30 minutes.
  11. 11
    Meanwhile, cook pasta shells according to package directions and drain.
  12. 12
    Remove skin and bones from the chicken, then cut the meat into bite-sized pieces.
  13. 13
    Skim any excess fat from the surface of the soup.
  14. 14
    Return the chicken meat and cooked pasta shells to the pot.
  15. 15
    Let the soup stand, covered, for 10 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 214.8kcal
% Daily Value *
Total Fat 9.2g15%
Saturated Fat 2.5g13%
Cholesterol 58.2mg20%
Sodium 811.6mg34%
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.

Keywords: canton, chicken, soup, curry, apple, vegetable, hearty, comfort food, stew, pasta, corn, lima beans, onion, carrot, celery, simmered, warm, family dinner, easy, homestyle
Read it online: https://www.chefs-mate.com/recipe/canton-chicken-vegetable-soup/