4 lbs. Chicken (Use a 4-pound stewing chicken, cut in half, or use a pre-cut chicken.) 1 ½ cups Onions (chopped) 1 ½ cups Carrots (Gaajar) (chopped) 1 ½ cups Celery (chopped) 10 oz. Corn (frozen) 10 oz. Lima Beans (frozen) 1 Tart Apple (chopped) 1 ½ cups Pasta Shells 2 tbsp. Fresh Parsley (chopped) 1 tsp. Curry Powder 1 ½ tsp. Salt ¼ tsp. Black Pepper (Kaali Mirch) 2 cans Chicken Broth (condenced) 3 tbsp. Margarine In a 5-quart kettle or pot, melt margarine and brown chicken until well-browned on all sides. Remove the chicken and keep warm. In remaining fat in pan, saute the onions, carrots, celery and curry powder. Use medium heat. Stir until the onions are tender and limp; about 5 minutes. Return the chicken to the pot. Add the apple, salt, black pepper, chicken broth, 5 cups of cold water and parsley. Bring to a boil then reduce heat to simmer. Cover and simmer for 1 hour. Stir occasionally. Remove the chicken; add the corn and lima beans and cook for another 30 minutes. Cook pasta separately while the chicken is cooking. Skim the fat from the soup. Remove the skin and bones from the chicken; cut into bite-size pieces. Return the chicken to the pot; add the cooked pasta shells. Let stand, covered, for about 10 minutes before serving.

Serving Suggestions: Serve Hot Yield: 10 Servings Degree of Difficulty: Medium Recipe Category: Soup Recipe Ethnic Group: American

Recipe Requested by, Asraosmani (India)

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