Chicken Lima Bean Soup Recipe

5 3 3
Chicken Lima Bean Soup Recipe
Chicken Lima Bean Soup Recipe photo by Taste of Home
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Chicken Lima Bean Soup Recipe

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5 3 3
Publisher Photo
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.
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-1/2 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 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 or soup kettle, combine 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; allow to cool. Debone and cut chicken into chunks; 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).
Originally published as Chicken Lima Bean Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p7

Nutritional Facts

1 cup: 227 calories, 7g fat (2g saturated fat), 38mg cholesterol, 793mg sodium, 23g carbohydrate (4g sugars, 7g fiber), 19g protein.

  • 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
  1. In a Dutch oven or soup kettle, combine 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; allow to cool. Debone and cut chicken into chunks; 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).
Originally published as Chicken Lima Bean Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p7

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nutriyum User ID: 6480253 202161
Reviewed Jan. 21, 2012

"I thought this recipe may have been too plain to be really tasty. OMG, this soup is delicious and I am so glad I was willing to try it...exceeded my expectations."

MY REVIEW
twofurgs User ID: 3020348 41484
Reviewed Feb. 12, 2011

"delicious"

MY REVIEW
jackie0702 User ID: 1449948 21176
Reviewed Sep. 7, 2010

"Super, super soup! I have never had anything like this before and thought we'd give it a try. It was excellent!"

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