Canton Chicken and Vegetable Soup Recipe

Name: Canton Chicken and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds chicken *see note; 3 tablespoons margarine; 1 1/2 cups onions chopped; 1 1/2 cups carrots chopped; 1 1/2 cups celery chopped; 1 teaspoon curry powder; 1 each apples, granny smith chopped; 1 1/2 teaspoons salt; 1/4 teaspoon black pepper; 2 cans chicken broth condensed; 10 ounces corn frozen; 10 ounces lima beans frozen; 1 1/2 cups pasta shells cooked; 2 tablespoons parsley leaves chopped

Servings: persons

4 pounds chicken *see note
3 tablespoons margarine
1 1/2 cups onions chopped
1 1/2 cups carrots chopped
1 1/2 cups celery chopped
1 teaspoon curry powder
1 each apples, granny smith chopped
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 cans chicken broth condensed
10 ounces corn frozen
10 ounces lima beans frozen
1 1/2 cups pasta shells cooked
2 tablespoons parsley leaves chopped

1
In a 5-quart kettle or pot, melt margarine and brown chicken until well-browned on all sides.
2
Remove chicken and keep warm.
3
In remaining fat in pan, saute onions, carrots, celery and curry powder.
4
Use medium heat.
5
Stir until onions are tender and limp; about 5 minutes.
6
Return chicken to pot.
7
Add apple, salt, pepper, chicken broth, 5 cups cold water and parsley.
8
Bring to a boil then reduce heat to simmer.
9
Cover and simmer for 1 hour.
10
Stir occasionally.
11
Remove chicken; add corn and lima beans and cook 30 minutes longer.
12
Cook pasta while chicken is cooking.
13
Skim fat from soup.
14
Remove skin and bones from chicken; cut into bite-sized pieces.
15
Return chicken to pot; add cooked pasta shells.
16
Let stand, covered, for about 10 minutes before serving.

1666

kcal

Calories

Fat

120

Carbs

226

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 pounds chicken *see note, 3 tablespoons margarine, 1 1/2 cups onions chopped, 1 1/2 cups carrots chopped, and more.

Yes, Canton Chicken and Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Canton Chicken and Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions