Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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

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