Hearty Chicken and Bean Soup
Food and prop styling by Renee Muller | Photography by Hudi Greenberger
Not your typical chicken soup! It is chockfull of fiber protein and veggies. What a pleasure that everything is done in the same pot! I served it recently at a family gathering and my three-year-old picky eater granddaughter “zooped” it up straight from the bowl smacking her lips much to my delight and to the major mortification of my daughter-in-law.
INGREDIENTS
SERVES 10
PIZZA
- 2 cups baby lima beans
- 2 lbs (1 kg) boneless skinless chicken breasts cubed
- 1 tsp salt or to taste
- 2 Tbsp oil
- 1 large onion chopped
- 3 medium carrots sliced
- 3 celery ribs thinly sliced
- 1 garlic clove chopped
- 3 Tbsp chicken soup mix dissolved in 4 cups of warm water
- additional 4 cups water
- pepper to taste
- ¼ cup minced fresh parsley
PREPARATION
Place beans in a strainer and rinse with cold water. Transfer to a 6-quart pot; add water to cover by 2 inches. Bring to a boil. Lower heat and cook covered for 15 minutes. Remove from heat cover pot with towel and let stand for 3 hours until beans are softened. (This can be done the day before. Refrigerate beans until using.) Drain and rinse beans discarding liquid. Set aside.
Sprinkle chicken with ½ tsp salt. In the same pot sauté chicken in 1 Tbsp oil until no longer pink. Drain and set aside.
Sauté onion in remaining oil until translucent. Add the carrots celery and garlic; sauté 2–3 minutes longer. Stir in the chicken soup mixture water pepper beans and chicken; bring to a boil. Reduce heat; cover and simmer for 1½ hours or until beans are tender. Stir in parsley and remaining ½ tsp salt. Let sit for a few minutes before serving.
Note This recipe freezes well.
Variation You can also add a handful of minced fresh dill if desired.
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