Chicken Lima Bean Soup
When I was little, my father could be found in the kitchen during his free time. This soup is one of his most memorable dishes...and one of my most treasured recipes.14 ServingsPrep: 15 min. Cook: 2-1/2 hours
Ingredients
- 1 pound dried large lima beans
- 1 broiler/fryer chicken (3 to 3-1/2 pounds)
- 3 quarts water
- 2 celery ribs with leaves, sliced
- 4 chicken bouillon cubes
- 2-1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 medium carrots, chopped
- 4 cups chopped fresh spinach
- 2 tablespoons minced fresh parsley
Directions
- In a Dutch oven, combine the beans, chicken, water, celery, bouillon,
- salt and pepper; bring to a boil. Reduce heat; cover and simmer for
- 2 hours or until beans are tender.
- Remove chicken. When cool enough to handle, remove meat from bones;
- discard bones. Cut meat into bite-size pieces; return to pan. Add
- carrots; simmer for 30 minutes or until tender. Stir in spinach and
- parsley; heat through. Yield: 12-14 servings (3-1/2 quarts).
Nutrition Facts: 1 serving (1 cup) equals 227 calories, 7 g fat (2 g saturated fat), 38 mg cholesterol, 793 mg sodium, 23 g carbohydrate, 7 g fiber, 19 g protein.