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Chicken: Spicy Chicken & Shells Soup

Source of Recipe

FOODWINE Digest 19 Sep 96, Paul Edward Mayer


Recipe Introduction

Original poster's note: 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.

List of Ingredients

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




Recipe

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.