Taste of Home
Chicken Lima Bean Soup
TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours
YIELD: 12-14 servings (3-1/2 quarts).
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.
Ingredients
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1 pound dried large lima beans
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1 broiler/fryer chicken (3 to 3-1/2 pounds)
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3 quarts water
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2 celery ribs with leaves, sliced
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4 chicken bouillon cubes
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2-1/2 teaspoon salt
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1/2 teaspoon pepper
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3 medium carrots, chopped
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4 cups chopped fresh spinach
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2 tablespoons minced fresh parsley
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 cup: 227 calories, 7g fat (2g saturated fat), 38mg cholesterol, 793mg sodium, 23g carbohydrate (4g sugars, 7g fiber), 19g protein.
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