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Name: Spicy Chicken and Shells Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 c Chicken stock (from recipe; 1 Bulb of garlic; 2 ts Curry powder (or more, to; 1 tb Cornstarch mixed with sm.; 1/2 pk (16-oz) medium shells,; 1/2 The white meat from chicken; 2 ts Chilli powder (or more, to

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INGREDIENTS

4 c Chicken stock (from recipe
1 Bulb of garlic
2 ts Curry powder (or more, to
1 tb Cornstarch mixed with sm.
1/2 pk (16-oz) medium shells,
1/2 The white meat from chicken
2 ts Chilli powder (or more, to

Servings

INSTRUCTIONS

here is the recipe for spicy chicken and shells soup which i concocted to use what was left from making the brunswick stew (see previous recipe). if you noted carefully, i used all the dark meat in the brunswick stew and use only half of the white meat in the soup. what happened to the other half? chicken salad sandwiches, of course. i used cornstarch to thicken this soup, but that, of course, may be omitted. preparation: 1. peel and slice cloves of garlic from one bulb; dice chicken. 2. place all ingredients, except cornstarch, in 6 qt. stockpot and bring to a boil; reduce heat and simmer 20 min. 3. stir in cornstarch mixture and bring to a second boil; maintain boil for 1 minute. suggestion: serve piping hot with fresh baked biscuits. Posted to FOODWINE Digest 19 Sep 96 From: Paul Edward Mayer Date: Thu, 19 Sep 1996 12:13:47 -0400

NOTES

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Spicy Chicken and Shells Soup

4 c Chicken stock (from recipe
1 Bulb of garlic
2 ts Curry powder (or more, to
1 tb Cornstarch mixed with sm.
1/2 pk (16-oz) medium shells,
1/2 The white meat from chicken
2 ts Chilli powder (or more, to

here is the recipe for spicy chicken and shells soup which i concocted to  use what was left from making the brunswick stew (see previous recipe). if  you noted carefully, i used all the dark meat in the brunswick stew and use  only half of the white meat in the soup. what happened to the other half?  chicken salad sandwiches, of course. i used cornstarch to thicken this  soup, but that, of course, may be omitted.    preparation:    1. peel and slice cloves of garlic from one bulb; dice chicken.    2. place all ingredients, except cornstarch, in 6 qt. stockpot and bring to  a boil; reduce heat and simmer 20 min.    3. stir in cornstarch mixture and bring to a second boil; maintain boil for        1    minute.    suggestion: serve piping hot with fresh baked biscuits.    Posted to FOODWINE Digest 19 Sep 96    From:    Paul Edward Mayer <mayer@WAGNER.PRINCETON.EDU>    Date:    Thu, 19 Sep 1996 12:13:47 -0400

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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