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Chicken Soup

soups, chicken - other

1 teaspoon curry powder or paste
2 onions; chopped
4 carrots; sliced
2 stalks celery; chopped
1/2 cup tomato paste
1-1/2 teaspoons salt
2 red apples; cored, diced (optional)
----STOCK----
1 5-pound stewing chicken; cut in pieces
14 cups water
1 onion; quartered
1 cup packed celery leaves
1 each celery stalk and carrot; coarsely chopped
2 whole bay leaves
12 black peppercorns

Stock: In large saucepan over medium heat' bring chicken, water, onion, celery leaves, celery, carrot, bay leaves and peppercorns to boil. Reduce heat and simmer gently, skimming off any foam as it rises, for about 3 hours or until meat starts to come away from bones. Remove from heat and strain into bowl; let cool slightly. Remove chicken from bones, discarding skin. Cut into bite-size pieces. Cover and refrigerate stock and chicken separately until fat has congealed on surface of stock and chicken is chilled. (Can be refrigerated for up to 12 hours.) Remove fat from stock. In large saucepan, cook curry powder over medium heat, stirring, for 1 minute or until fragrant. Add onions, carrots and celery; cook, stirring, for 2 minutes. Add stock, tomato paste and salt; bring to boil. Reduce heat and simmer for 15 minutes. Add 3 cups of the reserved chicken pieces, and apples (if using). Simmer for about 10 minutes or until vegetables are tender.

Contributor: Canadian Living - April, 1998

Yield: 6 servings

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