4 lb chicken -- *see note
3 tbsp margarine
1 1/2 cup onions -- chopped
1 1/2 cup carrots -- chopped
1 1/2 cup celery -- chopped
1 tsp curry powder
1 tart apple -- chopped
1 1/2 tsp salt
1/4 tsp black pepper
2 can chicken broth -- condensed
10 oz frozen corn
10 oz frozen lima beans
1 1/2 cup pasta shells -- cooked
2 tbsp fresh parsley -- chopped
Directions
* 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. Stiroccasionally.
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
Servings: 10 servings
Canton Chicken & Vegetable Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Soup; Vegetable
The History of Recipes
Recipes as a concept can be traced back into ancient history, at least as far back as the early Egyptians, and possibly even further. Interesting though that maybe, generally, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe found, according to academics are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. During the time of the Romans a roman called Apicius compiled a number of documents describing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius describes how the Roman cooks made use of many herbs and spices, including some familiar names like bay, fennel and parsley. Over the next few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve the most exotic banquets, and as a result the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century the formal cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, recipe publications were greatly in demand as a result of more people being able to read, people having increased spare time and disposable income. |
We hope you enjoy this Canton Chicken & Vegetable Soup recipe.
