Spicy chicken and shells soup

1 Servings

Ingredients

QuantityIngredient
4cupsChicken stock (from recipe for brunswick stew)
½The white meat from chicken (see above)
½pack(16-oz) medium shells, cooked
1Bulb of garlic
2teaspoonsCurry powder (or more, to taste)
2teaspoonsChilli powder (or more, to taste)
1tablespoonCornstarch mixed with sm. amt. of water
1 minute.

Directions

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 suggestion: serve piping hot with fresh baked biscuits.

Posted to FOODWINE Digest 19 Sep 96 From: Paul Edward Mayer <mayer@...> Date: Thu, 19 Sep 1996 12:13:47 -0400