Chicken Succotash Soup Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Olive oil/Vegetable oil1 Tablespoon
 Yellow onion1 Large, coarsely chopped
 Broiler fryer with giblets1 , cut into 8 pieces
 Parsley sprigs5
 Black peppercorns6
 Dried marjoram1 Teaspoon, crumbled and tied in cheese cloth
 Dried thyme1 Teaspoon, crumbled and tied in cheese cloth
 Chicken stock/Canned chicken broth, or water4 Cup (64 tbs) (Basic)
 Salt3⁄4 Teaspoon
 Black pepper1⁄4 Teaspoon
 Fresh lima beans/1 package of 10 ounces frozen baby lima beans2 Cup (32 tbs)
 Fresh corn kernels/1 package of 10 ounces frozen corn kernels2 Cup (32 tbs)
 Half and half/Light cream1 Cup (16 tbs)
 Minced parsley1⁄3 Cup (5.33 tbs)

Directions

Heat the oil in a large saucepan or 5-quart Dutch oven over moderate heat for 1 minute.
Add the onion and saute, stirring occasionally, until slightly softened about 3 minutes.
Do not brown.
Add the chicken, giblets, cheese- cloth bag, stock, salt, and pepper to the saucepan, and bring to a boil over high heat.
Reduce the heat to low, cover, and cook until the chicken is no longer pink on the inside about 30 minutes.
Transfer the chicken to a plate.
Remove the cheesecloth bag and giblets, then skim the fat from the stock.
When the chicken is cool enough to handle, remove the skin and bones and cut the meat into bite-size pieces.
Meanwhile, add the lima beans to the stock and bring to a boil overhigh heat.
Reduce the heat to moderate, cover, and cook for 10 minutes.
Add the corn, return the stock to a boil, cover, and cook for 1 minute.
Add the chicken and half-and-half, cover, and simmer until just heated through.
Stir in the parsley and adjust the salt and pepper to taste.
Ladle the soup into bowls
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