Chicken Lima Bean Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add garlic, thyme, and bay leaves, and cook for another minute.
• STEP 3.Add chicken broth, chicken breasts, and lima beans to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through.
• STEP 4.Remove chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
• STEP 5.Season the soup with salt, pepper, and any additional herbs or spices of your choice.
• STEP 6.Simmer the soup for another 10 minutes to allow the flavors to meld together.
• STEP 7.Serve the Chicken Lima Bean Soup hot with crusty bread on the side.

Cooking Tips

• You can use canned or dried lima beans for this recipe. If using dried beans, soak them overnight before cooking.
• Feel free to add other vegetables like potatoes or green beans to the soup for extra flavor and texture.
• If you prefer a thicker soup, you can blend a portion of the soup using an immersion blender or regular blender before adding the shredded chicken back in.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave until heated through.
• Garnish the soup with fresh herbs like parsley or cilantro before serving for an extra pop of flavor.