Categories
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Chicken and Bean Soup |
Tips: This soup is especially tasty using fresh
corn kernels cut from 3-4 corn cobs.
However, frozen corn is a quick and
easy alternative.
Replace the lima beans with 10 1/2 oz
cooked fresh fava beans, peeled if
wished. You could also substitute sliced
string beans for the green beans.
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Prep Time: 1o minutes
Cook Time: 45 minutes
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Yield:6
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INGREDIENTS: |
| 1 1/2 tbsp |
butter |
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| 1 |
large onion, finely chopped |
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| 1 |
garlic cloves, finely chopped |
|
| 3 tbsp |
all-purpose flour |
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| 2 1/2 cups |
water |
|
| 4 cups |
chicken stock |
|
| 1 |
carrot, quartered and thinly sliced |
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| 6 oz |
green beans, cut into short pieces |
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DIRECTIONS:
- Melt the butter in a large pan over medium-low heat. Add the chopped onion and garlic and cook, stirring frequently, for 3-4 minutes, or until just softened.
- Stir in the flour and continue cooking for 2 minutes, stirring occasionally.
- Gradually pour in the water, stirring constantly and scraping the bottom of the pan to mix in the flour. Bring to a boil, stirring frequently, and cook for 2 minutes. Add the stock and stir until smooth.
- Add the carrot, green beans, lima beans, corn, and chicken meat. Season to taste with salt and pepper. Bring back to a boil, then reduce the heat to medium-low, cover, and simmer for 35 minutes, or until the vegetables are tender.
- Taste the soup and adjust the seasoning, adding salt, if needed, and plenty of pepper.
- Ladle the soup into warmed, deep bowls and serve.
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