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Chicken Succotash Soup

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Ingredients
  Olive oil/Vegetable oil 1 Tablespoon
  Yellow onion 1 Large, coarsely chopped
  Broiler fryer with giblets 1 , cut into 8 pieces
  Parsley sprigs 5
  Black peppercorns 6
  Dried marjoram 1 Teaspoon, crumbled and tied in cheese cloth
  Dried thyme 1 Teaspoon, crumbled and tied in cheese cloth
  Chicken stock/Canned chicken broth, or water 4 Cup (64 tbs) (Basic)
  Salt 3⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Fresh lima beans/1 package of 10 ounces frozen baby lima beans 2 Cup (32 tbs)
  Fresh corn kernels/1 package of 10 ounces frozen corn kernels 2 Cup (32 tbs)
  Half and half/Light cream 1 Cup (16 tbs)
  Minced parsley 1⁄3 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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Chicken

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