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Dinner for 13

Chicken Lima Bean Soup

Dried lima beans and chicken simmer with vegetables, spinach, broth, and herbs for a hearty soup.

$0.45per serving $
165 minstart to table
13servings

AmericanDairy-freeBudgetFamilyLunchesDinnersBack to schoolCold-weather comfortWinter

Ingredients

  • 1 lb dried large lima beans
  • 1 broiler/fryer chicken
  • 3 quarts water
  • 2 ribs celery with leaves
  • 4 chicken bouillon cubes
  • 1 1/4 tsp salt
  • 1/2 tsp pepper
  • 3 carrots
  • 4 cups chopped fresh spinach
  • 2 tbsp minced fresh parsley

Steps

  1. Rinse the lima beans, place them in a large pot with 3 quarts water, and boil for 10 minutes.
  2. Reduce the heat, cover, and simmer the beans for 45 minutes.
  3. Add the chicken, celery, bouillon, salt, and pepper, and simmer covered for 75 minutes.
  4. Remove the chicken, pull the meat from the bones, and discard the bones and skin.
  5. Add the carrots and shredded chicken, and simmer for 20 minutes until the beans are tender and the chicken reaches 165 F.
  6. Stir in the spinach and parsley, and simmer for 5 minutes until the spinach wilts.

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