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.
Chicken Lima Bean Soup
Chicken Lima Bean Soup
Prep Time
15 min
Cook Time
2 hours 30 min
Yield
12-14 servings (3-1/2 quarts)
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.
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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