Chicken, Corn and bean soup Recipe
Summary
Main IngredientChicken
Ingredients
1 broiler-fryer quartered
5 teaspoons seasoned salt
Water
1 large onion, chopped
2 tablespoons butter or margarine
2 packages (10 ounces each) frozen Fordhook lima beans
2 cans condensed tomato-rice soup
2 cups thinly sliced celery
2 cans cream-style corn
Directions
1. Combine chicken, 3 teaspoons of the salt and 4 cups water in a kettle; cover. Simmer 45 minutes, or until chicken is tender. Take meat from bones; dice. Strain broth into a 4-cup measure; add water, if needed, to make 4 cups.
2. Saute onion in butter or margarine until soft in same kettle; add lima beans, soup, two soup cans of water and celery; cover. Simmer 15 minutes, or until beans are tender. Stir in chicken, broth, corn and remaining 2 teaspoons seasoned salt.
3. Heat slowly just to boiling. Ladle into heated soup bowls
2. Saute onion in butter or margarine until soft in same kettle; add lima beans, soup, two soup cans of water and celery; cover. Simmer 15 minutes, or until beans are tender. Stir in chicken, broth, corn and remaining 2 teaspoons seasoned salt.
3. Heat slowly just to boiling. Ladle into heated soup bowls
