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Rating: 3.9/5 (48 votes cast)

Meal Type: Dinner, Dinner, Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Chinese
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 402
% Daily Value**
Total Fat 23g
Saturated Fat 6g
Unsaturated Fat 5g
Cholesterol 88mg
Sodium 780mg
Total Carbohydrate 24g
Dietary Fiber 3g
Sugars 5g
Protein 25g
Vitamin A  72%Vitamin C  15%
Calcium  5%Iron  14%
Potassium  17%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Canton Chicken & Vegetable Soup

Date Added: May 02, 2012
Your family will love this soup. It is a great recipe with vegetables that most kids do not normally eat. The soup will warm them up and they will be eating healthy without suspecting a thing!


4 lb Stewing Chicken Breasts
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 Apple Tart chopped
1 1/2 teaspoons Salt
1/4 teaspoon Pepper Black
32 oz Chicken Broth condensed
10 oz Frozen Corn
10 oz Lima Beans
1 1/2 cups Pasta Shells cooked
2 tablespoons Fresh Parsley chopped
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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. In remaining fat in pan, saute onions, carrots, celery and curry powder.

3. Use medium heat. Stir until onions are tender and limp; about 5 minutes.

4. Return chicken to pot. Add apple, salt, pepper, chicken broth, 5 cups cold water and parsley.

5. Bring to a boil then reduce heat to simmer. Cover and simmer for 1 hour.

6. Stir occasionally. Remove chicken; add corn and lima beans and cook 30 minutes longer.

7. Cook pasta while chicken is cooking. Skim fat from soup.

8. Remove skin and bones from chicken; cut into bite-sized pieces.

9. Return chicken to pot; add cooked pasta shells.

10. Let stand, covered, for about 10 minutes before serving.

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Dietary Notes:
This recipe is high in Vitamin A with 72% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, MSG, Poultry, Corn, Fructose Malabsorption, Celery, Onion, Apple allergies.
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