Spiced Chicken Corn Soup Recipe

Directions

Bring a large pot of water to a boil. Add the butter or margarine, brown sugar, chicken broth, salt, paprika, curry powder and mustard powder and stir together well. Reduce heat to medium, cover and simmer for 10 to 15 minutes.

Remove chickens from water and cover with foil. Add 1 cup of water and the shredded chicken and stir gently. Cover and refrigerate at least 1 hour (do not allow to stand up) before preparing other cooking tasks.

Preheat the oven to 400 degrees F (200 degrees C).

Place chicken inside a medium bowl. Cut the foil off and place inside the bowl. In a small saucepan, heat one cup chicken juices in medium bowl until deep orange. Add the sauce and stir well.

Place celery eggs in a medium saucepan and add enough water to cover. Bring to a boil. Reduce heat to medium-low and cook covered for 5 to 6 minutes each egg. Remove from heat, scrape the yolks and pour over chicken and vegetables. Season with additional salt and pepper.

Place chicken in a medium saucepan and mix with chickpea mixture. Bring a large pot of water to a boil. Add chicken and cook, covered, stirring occasionally, until chicken is pink and juices run clear, about 10 minutes. Remove from heat and transfer to a platter.