Ingredients:
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
Instructions:
* 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
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"I know [canned music] makes chickens lay more eggs and factory workers produce more. But how much more can they get out of you on an elevator?" - Victor Borge
Canton Chicken & Vegetable Soup Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
