Yield: 1 Servings
|4 cups||Chicken stock (from recipe for brunswick stew)|
|½ \N||The white meat from chicken (see above)|
|½ pack||(16-oz) medium shells, cooked|
|1 \N||Bulb of garlic|
|2 teaspoons||Curry powder (or more, to taste)|
|2 teaspoons||Chilli powder (or more, to taste)|
|1 tablespoon||Cornstarch mixed with sm. amt. of water|
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.
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